1. 1

   Crisp the Bacon

   Set a medium pot of salted water to boil. Meanwhile, fry the bacon in a skillet over medium heat until crispy. Transfer the bacon to a paper towel-lined plate. Save the crispy bacon for the final garnish after baking.

2. 2

   Build the Béchamel Base

   Melt the butter into the saucepan over medium heat. Whisk in the flour and cook for 1 - 2 minutes until lightly golden. Gradually whisk in the milk, a little at a time, to keep it smooth. Simmer for 5 - 7 minutes, whisking frequently until the sauce thickens. Season with a dash of nutmeg and white pepper to taste.

3. 3

   Drop Pasta & Finish Mornay Sauce

   While the béchamel thickens, drop the macaroni into the boiling water. Cook until just under al dente (1 - 2 minutes less than package instructions, as it will finish in the oven). Remove the béchamel saucepan from heat. Whisk in the Gouda.

4. 4

   Combine & Transfer to Baking Dish

   Drain the pasta. Fold the pasta into the Mornay sauce. Pour the mixture into a baking dish and top evenly with the grated Parmigiano Reggiano.

5. 5

   Bake & Garnish

   Bake at 400°F (200°C) for 25 minutes until bubbly and the Parmesan crust turns golden brown. Remove from the oven and immediately scatter the reserved crispy bacon over the top so it stays crunchy. Let cool for 5 minutes before serving.

Nutritional values are approximate estimates. If you have dietary restrictions or medical conditions, please consult a qualified healthcare professional before making changes to your diet.

1. 1

   Storage: Allow the mac and cheese to cool completely before transferring it to an airtight container or covering the dish tightly with foil. Keep it in the refrigerator for up to 3 to 4 days. Freezing is not recommended, as mornay sauces can break or become grainy when thawed.

2. 2

   Reheating: Baked mac and cheese is best reheated slowly to prevent the sauce from separating and the pasta from drying out. - Oven (best method): Place the mac and cheese in an oven-safe dish and cover with foil to keep it from drying out. Add a small splash of milk around the edges if it looks dry. Bake at 180°C (350°F) for 15 - 20 minutes, until heated through. Remove the foil during the last few minutes if you want the top to crisp up again. - Microwave (for individual portions): Place a serving on a microwave-safe plate, add a splash of milk, and cover loosely. Heat in 30 - 60 second intervals, stirring gently if possible, until warmed through. The topping will soften, but the flavor will still be delicious.

• SSilicone Spatula
• MMicroplane Zester
• MMedium Pot 3 QT / 3 l
• SSaucepan 2 QT / 2 l
• PPan 11" / 28 cm
• SSilicone Tongs
• BBox Grater
• BBaking Tray 8 x 13 x 2.5" / 20 × 34 x 6 cm
• WWhisk