Norman's mac and cheese

If you are going to make mac and cheese, don’t even think about reaching for that blue box! I just can’t allow that to happen. This is just as easy, and the oven does all the work. 

When you make this, keep in mind that I never measure any of this stuff. This is mac and cheese, not rocket fuel. If you have a wedge of provolone, go ahead and use that instead of one of the other cheeses. Heck any cheese will be ok. How could you go wrong with cheese, milk and bacon?

5 slices of bacon

1 large shallot, sliced thin

1/2 tsp. white pepper

1/4 tsp. of red pepper flakes

1/4 cup of flour

1/2 tsp. smoked paprika

2-1/2 cups of milk

1 lb. elbow macaroni

1/4 lb. shredded gouda cheese

1/2 lb. shredded cheddar cheese

1/4 lb. asiago cheese, shredded

1 cup fresh grated parmesan cheese

1 cup fresh grated Romano cheese

1/4 tsp. S. African Smoke Seasoning (Trader Joe’s) optional

Cajun seasoning

Preparation

Heat a dutch oven over medium heat and cook the bacon until crisp. Drain the bacon on a paper towel, crumble it and reserve. Add the shallots and red pepper flakes to the bacon fat and stir until the shallots have softened. Stir in the flour and smoked paprika. Stir for about two minutes. Add the milk. While stirring, bring the liquid to a boil. Stir until thickened, about three minutes. Taste and adjust for salt and pepper. Set the sauce aside.

Cook the pasta until it is al dente. Drain the pasta and place it in a large bowl with the crumbled bacon. Sprinkle on a little cajun seasoning. Mix in the sauce. One at a time, stir in each of the cheeses except the parmesan.

Transfer the pasta back into the dutch oven. Sprinkle the parmesan cheese over the top of the pasta. Bake in a center rack at 350º for a half hour or until the cheese on top is browned and the sauce is bubbling.

Serving

This pasta goes great with a Greek salad, roast ham, green beens sautéed with sliced almonds, a good crusty bread, a bowl of chicken soup and several glasses of Vinho Verde.