My take on the Classic MAC & CHEESE

I am such a cheese lover that I can eat half a pound in just one seating. Specially when wine is around with good friends... Cheese is just DIVINE.

Here is my take on the American Classic Comfort Food Macaroni and Cheese. Made a little twist and placed in a little of my Italian Flair. Hope you like it...


INGREDIENTS:

500 g Cooked Macaroni / Penne Rigate
½ C Bread Crumbs
2 T Grated Parmesan Cheese
¼ t Sweet Paprika
100 g Bacon, chopped
2 T Unsalted Butter
1 Large Onion, minced
¼ C Celery, chopped
2 T Prepared Mustard

1 T Worcestershire Sauce
2 T Flour
½ C White Wine
1 L Fresh Milk
250 g Quick Melt Cheese, grated
125 g Sharp Cheddar, grated
¼ t Ground Nutmeg
Dash of Ground Oregano
Salt and Pepper to Taste


PROCEDURES:

1. Preheat oven to 350 degrees F. 
2. Cook pasta over lightly salted boiling water until Al Dente.
3. Strain and set aside. Do not put any oil.
4. In a small bowl, combine bread crumbs, Parmesan cheese and paprika. Mix thoroughly and set aside. 
5. In a large casserole, render bacon till brown. 
6. Add in butter and melt completely.
7. Place in minced onions and celery. Caramelize till mixture is golden brown.
8. Place in mustard and Worcestershire Sauce and stir till well incorporated in the mixture. 
9. Add in flour and cook till light brown. 
10. Pour in wine and deglaze pan. Note that at this point, mixture will thicken due to the flour content. 
11. Place in Fresh Milk and stir constantly to prevent from sticking. 
12. Lower heat and add in cheeses. Stir until all is melted. 
13. Add all spices and season with salt and pepper. 
14. Turn off heat and pour in cooked macaroni and stir until mixed evenly. 
15. Placed on a baking dish and top with bread crumb and Parmesan Cheese mixture prepared earlier. 
16. Bake for 30 minutes or until bubbly and crust turned golden brown. 
17. Serve hot with Dinner Rolls. 

Yield: 8-10