4 C Milk
3/4 Stick Butter
1/2 C Flour
1 Pinch Ground Cloves (cuz, I hate dirtying teaspoons)
1 Pinch Ground Nutmeg
2 Pinches Dry Mustard
4 Bay Leaves
Fresh Ground Pepper-to taste (whatever that means)
Fine Ground Sea Salt-to taste (my guess is about 2-3 tablespoons)
1 Yellow Onion-chopped fine
2 C'ish Shredded Sharp Cheddar
1 lb Bacon (fried crispy and chopped into bite size pieces) (I bake mine in the oven at 400 to eliminate all the greasy splattering on the stove top) (Blot some grease off with a towel if it makes you feel better)
1 lb Macaroni
2 C B's Bread Crumbs (recipe below)
So I've never, "written," a recipe before so bear with me...
Butter the sides and bottoms of large casserole dish (or do two small so you can share one with a friend or neighbor). In a large sauce pan melt butter. Add 2 C milk and heat on low until milk bubbles around sides of pan. Add the flour to the remaining 2 C of milk and stir the hell out of it. The goal is to try and get all the lumps out. Add the milk/flour mixture to the pan. This, my friends, is what I call the, "Ru-Paul." I don't call it just roux because it is impossible for me to make a proper roux without lumps. My first go attempt ended up in the garbage disposal. Anyway get it as smooth as possible and then don't worry about it cuz all those diced onions with hide any little lumps. So you've added the onion and now go crazy with the seasonings. Stir in the cloves, nutmeg, mustard, bay leaves and salt and pepper. Turn the heat up till the Ru-Paul bubbles then reduce heat to low stirring constantly. Simmer on low for about 20 minutes stirring occasionally. In the mean time boil your macaroni in salt water until al dente. Drain macaroni and add to baking dish-mix bacon in with the drained macaroni. Remove and discard bay leaves. Stir 1 C of shredded cheddar into the Ru-Paul. Spoon the Ru-Paul onto the macaroni/bacon and mix it all together. Sprinkle 1 C (0r so) shredded cheddar on top of noodle mixture and then top with bread crumbs. Bake at 350 until bubbly (about 25-30 minutes in my convection oven). Observe how bad the test kitchen looks after this whole ordeal. Where in the hell are my soux-chefs???
B's Bread Crumbs
Thinly slice your fav sour dough bread
Drizzle with olive oil
Sprinkle with fresh ground pepper, fine sea salt and garlic powder
Bake at 400 until golden brown on both sides-turning once during baking (approx 30 minutes).
Put slices in a bowl or recently used sauce pan and smash to the be-geez-uz using whatever your preferred kitchen tool may be.