Curtis' Mac and Cheese

Provided by Curtis Stone at http://curtisstone.com. I know this idea is not new but it was wonderful! Ate only a small taste and was very proud of my "find"- it was luscious! Three different kinds of cheese, add a little bacon, something green - like peas and some nice spicy flavoring make for a wonderful side dish or main dish.;) I added horseradish cheddar, which is amazing and zippy! Serve it with your favorite wine or champagne, or on a cheese tray cubed - there are many uses for this cheese with a bite! :)

• Ready In: 45 mins
• Serves: 8

Ingredients

• 8  slices bacon, cut crosswise into 1/4-inch-wide strips
• 2  shallots, chopped
•  salt
•  fresh ground black pepper
•  red pepper flakes (a pinch or two) (optional)
• 2  garlic cloves
• 2  tablespoons all-purpose flour
• 3 1⁄2 cups  whole milk
• 1 1⁄2 cups heavy cream
• 6  ounces gruyere cheese, grated (about 1 1/2 cups lightly packed)
• 6  ounces  vermont white cheddar cheese, grated (about 1 1/2 cups lightly packed)
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese (about 2 ounces) or 1⁄2 cup  horseradish cheddar cheese, shredded
• 1  lb penne pasta or 1  lb gemelli pasta
• 1  cup  shelled fresh English pea (from about 1 pound unshelled English pea pods)
• 2  tablespoons  chopped fresh flat-leaf parsley
• 3⁄4 cup panko breadcrumbs
• 2  tablespoons unsalted butter, melted

Directions

1. Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes;using a slotted spoon transfer the bacon to a plate lined with paper towels and reserve.
2. Pour off all but 2 tablespoons of bacon drippings.
3. Add the shallots to the bacon drippings, sprinkle with salt, red pepper flakes & black pepper and sauté until translucent about 2 minutes.
4. Add the garlic and sauté for 1 minute.
5. Reduce the heat to medium-low and stir in the flour.
6. Cook the flour for 1 minute stirring constantly.
7. Gradually whisk in the milk and cream, bring the sauce to a simmer over medium heat about 10 minutes.
8. Reduce the heat to medium-low and gradually add the cheese stirring to blend.
9. Meanwhile bring a large pot of salted water to a boil over high heat.
10. Cook the pasta in the boiling salted water for 8 minutes stirring often to prevent it from sticking.
11. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender about 1 minute.
12. Drain the pasta and peas.
13. Stir the bacon into the cheese sauce.
14. Stir the pasta and peas into the cheese sauce.
15. The sauce will look loose but will continue to thicken once the pasta is added.
16. If the sauce begins to thicken too much add more milk or cream to thin it to the desired consistency.
17. Season to taste with salt and pepper.
18. Butter 8 individual 6-inch-diameter casserole dishes or one 2 1/2-quart casserole dish; transfer the pasta to the buttered casserole dishes.
19. Sprinkle the parsley over the pasta mixture then stir some of it into the pasta mixture.
20. Preheat the broiler.
21. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well.
22. Season with salt and sprinkle the breadcrumbs evenly over the pasta.
23. Broil until the topping is golden brown watching closely about 2 minutes.
24. Let stand at room temperature for 5 minutes before serving.