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macaroni romaine lettuce olive oil kosher salt bacon canola oil all-purpose milk Cheddar Gruyere cheese nutmeg tomatoes breadcrumbs breadcrumbs butter parsley thyme
Viewed: 33 - Published at: 10 months agoIngredients
- 8 ounces macaroni
- 1 head romaine lettuce, cut into 1/2-inch slices
- 2 tablespoons olive oil
- Kosher salt and freshly cracked black pepper
- 6 strips bacon, thinly sliced crosswise
- 2 tablespoons canola oil
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded Cheddar
- 1 cup shredded Gruyere cheese
- 1/8 teaspoon grated nutmeg
- 12 cherry tomatoes, quartered
- 1/2 cup Herbed Breadcrumbs, recipe follows
- 2 cups panko breadcrumbs
- 4 tablespoons butter, melted
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
Method
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil and cook the macaroni according to the package directions.
- Drain and set aside.
- Toss the lettuce with the olive oil and season with salt and pepper.
- Roast on a baking sheet until the lettuce is wilted, about 15 minutes.
- Set aside to cool, but leave the oven on.
- In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy.
- Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan.
- Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute.
- Add a small amount of the milk to the flour and whisk until smooth.
- Add the remaining milk in stages to avoid lumps.
- Heat until the mixture simmers, then turn off the heat.
- Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni.
- Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
- Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs.
- Cook until the top is golden, about 35 minutes.
- Combine the panko, butter, parsley and thyme in a medium bowl and mix together.
- Yield: About 2 1/4 cups
