Categories: Hot Side Dishes
Ingredients
- 6 slices Bacon (cut crosswise into 1/4-inch-wide strips)
- 1/2 cup chopped Shallots
- 2 Garlic cloves (finely chopped)
- 2 tablespoons All-Purpose Flour
- 3 1/2 cups Whole Milk (or as needed)
- 1 1/2 cups Heavy Cream (or as needed)
- 1 1/2 cups shredded Gruyere Cheese (about 6 ounces)
- 1 1/2 cups shredded White Cheddar Cheese (about 6 ounces)
- Kosher Salt and freshly ground Black Pepper
- 1 pound Penne
- 2 tablespoons Unsalted Butter (melted; plus butter for the baking dish)
- 2/3 cup Panko (Japanese Bread Crumbs)
- 1/3 cup freshly grated Parmesan Cheese
- 2 tablespoons finely chopped fresh Flat-Leaf Parsley
Directions
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Heat a large heavy saucepan over medium-high heat.
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Add the bacon and cook, stirring often, for about 5 minutes, or until golden brown. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the drippings in the saucepan.
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Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent.
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Add the garlic and saute for about 1 minute, or until fragrant.
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Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute.
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Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (do no allow the sauce to boil).
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Reduce the heat to medium-low and gradually whisk in the Gruyere and Cheddar cheese.
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Remove the pan from the heat and season the sauce to taste with salt and pepper; it will seem thin at this point.
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Meanwhile, bring a large pot of salted water to a boil over high heat.
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Stir in the penne and cook, stirring often to prevent it from sticking together, for about 8 minutes, or until tender but still firm to the bite.
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Drain well.
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Stir the penne into the hot cheese sauce.
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If the sauce becomes too thick, thin it as desired with more milk or cream.
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Stir in the reserved bacon.
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Season to taste again with salt and pepper.
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Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish or individual crocks.
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Spread the penne mixture in the baking dish.
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In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well.
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Season with salt and sprinkle evenly over the penne.
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Broil, watching closely, for about 2 minutes, or until the topping is golden brown.
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Let stand at room temperature for 5 minutes before serving.