November is here. It is one of my favorite months. I love Thanksgiving and the focus on being thankful. Gathering with our friends and family and cooking a big turkey dinner. In the spirit of gratitude and my thankfulness for each of you my readers I want to host a weekly giveaway in November. Today I am giving away Baked Explorations by Matt Lewis, Renato Poliafito and Tina Rupp along with Bakerella’s Cake Pops cookbooks. Fun new books to inspire your baking or give as gifts.
This time of year comfort food starts calling. The American Classic Mac and Cheese epitomizes comfort food. Last week I discovered Picnic at the Newport Beach Farmer’s Market. They had a lovely selection of artisanal cheese. They also have a store over in Costa Mesa that I want to go visit. and share with you local readers. Remembering this recipe that Alice of Sweet Savory Life featured I bought a white cheddar that had a nice tang to it.
Inspired by the dish created by Chef Michael Symon I decided to change it a bit by combining two cheeses and added a crunchy topping. I like the crunch combined with the creamy and smoky taste of mac and cheese. The rosemary is a subtle undertone in the sauce.
To enter in the giveaway:
1. Leave a comment sharing what you are most thankful for this year.
2. Twitter about the contest and leave a comment below.
3. Like Adventures In The Kitchen on Facebook and leave comment here below.
The contest will end Friday, November 5 at 5 pm Pacific Standard Time. Good luck!
Mac and Cheese with Bacon
2 cups heavy cream
2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt
Freshly ground black pepper to taste
1/4 pound bacon, diced, fried crisp and drained
1/2 pound elbow macaroni or short hollow pasta, cooked according? to package directions and drained
3/4 cups Gruyère cheese, grated
3/4 cups white cheddar cheese, grated
3 tablespoons butter, melted
1 cup panko bread crumbs
2 tablespoons of the cheese above
Combine the two cheeses. In a bowl mix bread crumbs and 2 tablespoons of the cheese. Drizzle the melted butter over the crumbs and stir until well coated.
Place cream in large saucepan with rosemary. Add salt and pepper. Bring to boil and keep at boil until reduced by half (be patient, this takes some time). Add the cheese and stir until melted.
Stir in bacon and pasta; simmer until hot.
Pour into a 2 quart casserole dish and sprinkle the bread crumb topping over the top. Bake 20-25 minutes until the top is slightly browned