One of my favorite things to do is re-create recipes, from the different restaurants I go to. There is a charming, family owned restaurant on Cape Cod, MA that makes this macaroni and cheese that is so comforting and delicious… I had to figure out the recipe. Every time I make this, it takes me back to summers on the Cape, waiting for the ferry to Nantucket.
This recipe uses two different types of cheese, which gives it more variety and flavor, than if you were to just use one. Top it off with bacon crumbles to make it even more irresistible. This is definitely not a guilt free recipe, but it’s so worth it!
4 cups dried large shell pasta
4 tablespoons butter
¼ cups all-purpose flour
2 ½ cups fat-free half and half
2 teaspoons dry mustard,
½ pound smoked Gouda cheese
½ pound sharp cheddar cheese
½ teaspoons salt
½ teaspoons ground black pepper
1 pound bacon
- Cook macaroni about six minutes, it should be firm. Drain and rinse with water.
- Grate all of the cheese and set aside.
- In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly.
- Pour in half and half with mustard, whisk until smooth. Cook until very thick. Reduce heat to low.
- Add in cheese and stir until melted, then add salt, and pepper.
- Add the cooked and drained pasta to the sauce
- Poor into a dish and set aside.
- Fry bacon on stove until crispy. Once completely cooked, set aside and allow to cool. Cut bacon into small pieces and sprinkle on top of pasta.