3 tablespoons unsalted butter
8 ounces Apple wood smoked bacon, chopped
1 lb elbow macaroni, uncooked
2-3 tablespoons extra-virgin olive oil
1 cup sweet onion, finely diced
2 tablespoons garlic, minced
2 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 teaspoon fresh ground nutmeg
1 teaspoon mustard powder
5 cups sharp cheddar cheese, grated and divided
1 1/2 cups parmesan cheese, grated and divided
cracked black pepper
1 Meyer lemon, juiced
2 tablespoons chopped fresh sage leaves, plus leaves for garnish
2 tablespoons chopped fresh flat-leaf Italian parsley, plus leaves for garnish
Preheat the oven to 375 degrees F. Coat 2 baking dishes with the butter.
Place chopped bacon on a baking sheet and cook in oven until half cooked, about
10 minutes. Drain off excess grease, reserve bacon.
In a large pot of boiling, salted water, cook elbow macaroni until al dente,
about 8 to 10 minutes. Strain, toss lightly in olive oil, reserve.
In a saucepan, on medium-high heat, saute bacon with a light amount of olive
oil. Add the onion and cook until translucent then add the garlic. Dust with
flour, whisk in milk, cream, nutmeg, and mustard powder. Bring to simmer
stirring constantly for several minutes. Whisk in 4 cups of Cheddar and half a
cup of Parmesan. Stir until all the cheese is melted. Adjust the seasoning with
salt, pepper and lemon juice. Fold in the pasta, sage and parsley.
Place into buttered baking dishes. Top with remaining cheeses and place dishes
on baking tray and place in the oven. Bake until golden brown, about 20 to 25
minutes. Let cool about 5 minutes, garnish with parsley and sage leaves and
SERVES 4 -6