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Southwestern Mac & Cheese
4 Quarts

Qty Size Ingredient
2 cups Ditalini Pasta (dry measure)
½ lb Bacon
1 lb Gruyére Cheese
1 lb Extra Sharp Cheddar Cheese
1 lb Itallian Fontina Cheese
8 oz Parmigiano Reggiano Cheese
1 pt Whole Milk
½ pt Heavy Cream
4 cloves Fresh Garlic
2 ea Shallots
¼ cup AP Flour
2 tsp Chili Powder
2 tsp Smoked Paprika
2 tsp Kosher Salt
1 tsp Fresh Ground Pepper
2 cups Panko Bread Crumbs
4 oz Unsalted Butter (clarified)
8 lg Fresh Basil Leaves

Cook macaroni as usual and set aside.

Grill bacon until well done but not burnt, drain and blot.  Strain bacon grease to remove particulates and place bacon grease in a 4½ quart (or larger) pan.  Chop shallots fine and saute using the bacon grease.

When the shallots are almost done add flour and stir until you get a blonde roué.  Then add the salt, pepper, paprika, chili powder, pressed garlic, heavy cream and milk.

Once the sauce is back up to temperature, add the chopped/grated Cheddar, Fontina and Gruyére to sauce and stir until melted and thoroughly mixed.  Combine the sauce, chopped bacon and macaroni in a shallow lasagna/casserole dish.

In a separate bowl mix the panko, Parmigiano and butter together thoroughly.  Coat top of mac & cheese mixture completely.  Broil until top has patches of GBD.

Serve hot with a sprinkle of fresh chopped basil, cilantro or parsley over the top.


Goes well topped with a good spicy sausage cut into coins and seared.

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