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"grown-up" mac and cheese. Its amazing. Made it for Thanksgiving and everyone RAVED.

Ingredients
  • ½ lb dried cavatappi pasta
  • 3 cups half & half
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
  • 1 cup whole milk mozzarella, shredded
  • ½ cup parmigiano-reggiano, finely grated
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme
  • 2 tbsp fresh basil, chopped
  • 1½ to 2 tbsp green onion, chopped
  • 4 cloves fresh garlic, minced (not the stuff in the jar)
  • generous pinch of nutmeg (about 1/8 tsp or less)
  • generous pinch of cayenne pepper (about 1/8 tsp or less)
  • Kosher salt and freshly ground black pepper to taste
  • 6 slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you'd like)
  • ¼ cup seasoned Italian breadcrumbs (optional)
  • *Salt to season the pasta water
Directions
See Full Recipe please visit : carnaldish.com

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