Stephencooks

Herby Macaroni and Three Cheeses

Serves 6 - 8.

6 oz Taleggio cheese, shredded
6 oz sharp imported Provolone cheese, shredded
4 oz Parmeggiano Reggiano, shredded
2 T fresh sage, minced
3 T fresh rosemary, minced
4 T fresh parsley, minced
2 T fresh oregano, minced
4 strips thick cut bacon (about 4 oz)
2 C milk
2 T butter
3 T flour
2 tsp dry mustard powder
1 tsp salt
12 oz elbow macaroni (uncooked weight)
hot sauce to taste

Mix the shredded cheeses and add the herbs, tossing to mix. Divide the mixture into two bowls, with approximately 10 ounces of the mixture in one bowl and the remainder in the other. 

Sauté the bacon on medium heat, turning occasionally, until starting to crisp at the edges. Drain on paper towel and chop.

Warm the milk in a small saucepan. Pour all but 2 tablespoons of the bacon fat from the sauté pan. Add the butter to the sauté pan and melt over medium-high heat. When the foaming subsides, scatter in the flour and cook, stirring constantly, about 3 minutes. Pour in the milk and cook, stirring, until the sauce is smooth and thick. Mix in the 10 ounces of cheese, one handful at a time, stirring t0 melt the cheese before adding the next handful. Cook and stir until smooth. Add the salt and dry mustard and stir to mix. Add hot sauce to taste and correct seasoning.

Cook the macaroni just beyond al dente and drain. Add the chopped bacon to the cheese sauce and mix the sauce with the macaroni. Pour into a buttered casserole or baking dish. Scatter the remaining cheese/herb mixture over the macaroni and bake in a preheated 425º oven about 20 minutes. Finish the dish about 3" from the broiler for 3 - 5 minutes, until the top is browned and crispy. Allow to rest 5 minutes before serving.