Its on the menu for the weekend! Yum!
1 pound large elbow macaroni
1 quart whole milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
4 cups Gruyere, grated
2 cups extra-sharp aged Cheddar, grated
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
1 1/2 jalapeño peppers, seeded and diced
1 pound bacon, cooked and crumbled
Panko Bread Crumbs, for topping star tsp100 (not sure what this means, so I am just going to ignore it!
Preheat oven to 400 degrees.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, being careful not to boil it. Melt the butter in a large (4-quart) pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly to cook out the raw flour taste. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth. Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg. Stir in the jalapeño and bacon and fold in the cooked macaroni. Pour into a 3-quart baking dish. Top with panko bread crumbs. Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.