Mac and Cheese is taken to the next level with this recipe with bacon and rosemary.
In a regular pot, cook the pasta on the stove and drain, reserving about 1/4 cups (60 ml) of the pasta water (you may not want to use this if you want your mac & cheese thicker. If you want it creamy, you can pour a little bit of the left over water in the cheese - see below - until you reach the consistency you want).
Go ahead and start the cheese sauce by melting the butter in a large saucepan over medium-high heat.
Once the butter is melted all the way down, add in the flour and whisk it constantly for a couple of minutes or until it's all dissolved and mixed in.
Slowly add both the cream and then the milk. Keep whisking it constantly until it's smooth.
Decrease the heat to medium low and let the mixture simmer, whisking frequently until the mixture is thickened and smooth. It should take about 8-10 minutes. Make sure you get down to the bottom of the pan where it clumps up. The goal here is to thicken up the sauce.
Take the saucepan off the heat and add in the cheeses and mix them in until they're all melted.
Add both mustards, cayenne, rosemary, bacon, and the salt and stir until thoroughly combined.
Pour the sauce over the pasta in a cast iron kettle or dutch oven or any other big green egg cooking dish. Sprinkle the bread crumbs and then the parmesan cheese and then the Old Bay seasoning over the top of it according to your taste and preference.
The Big Green Egg should be in the 325-350 range. Place it on the Big Green Egg for 20-40 minutes or until the pot is bubbling. The pasta is already cooked so you're really just trying to brown it up and add some smokey flavor to it.
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