This is comfort food to the max. Warm your soul during the fall and winter months with this warm, delectable yumminess originally posted by recipegirl.com. I’ve made this a few times, and it’s pretty rich, so you can ratchet up the truffle a bit if you want.
Topping: Fire up your food processor and throw in the parsley, garlic as well as bread crumbs. Mince all those ingredients with a few pulses or by turning the processor on for a few seconds. Pour in melted butter while processor is running. Once ingredients are all mixed, pour into a separate bowl and set aside.
Prepare the Good Stuff: Make sure pasta is cooked. In a large skillet cook bacon on low until it's almost cooked. While bacon is cooking, warm milk in a small pan or in the microwave. After bacon is cooked, remove bacon to paper towels and remove all bacon grease except 1 TBSP. Over medium heat add 3 TBSP butter and melt until butter starts to sizzle. Add in flour, whisk until lumps are gone. Slowly pour in warm milk, whisking until mixture is smooth and bubbling.
After all milk is added and mixture is smooth (no lumps) stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Stir/melt in 3 cups cheddar (set 1 cup aside) along with Chèvre and Parmigiano cheeses.
Stir cheeses into mixture until all cheese is melted. Stir in cooked pasta, truffle oil and chopped bacon until all ingredients are mixed together and pasta is covered in cheesy goodness. Pour mixture into casserole dish(es) and cover with remaining 1 cup cheddar as well as bread crumb mixture. I split the mix into 2 3 cup casserole dishes, but you can put it all into one big one.
Bake about 30 minutes at 350°. You can broil final 5 minutes to brown the topping. Serve, then light up a cigarette after you're done because this shit is orgasmic!
Hi, I’m Rick
I'm a certified sommelier who's obsessed with finding the best recipe and drink matches. Hope you enjoy!