The mac and cheese recipe in PW’s new cookbook is called “Fancy Mac and Cheese”, I put a few twists on her recipe and my version is called Adult Mac-n-Cheese. The flavors might be a little too robust for the typical mac-n-cheese eaters; the kiddos might not like it, but the adults definitely will!
Drizzle 16oz of quartered white button mushrooms with EVOO, salt, & pepper and cook at 425 degrees for 20 minutes on a cookie sheet. Then set aside.
Cook 16oz of bacon and set aside (if you can resist it). Then sauté 1 thinly sliced yellow onion in a 1 tbs of butter for 8-10 minutes, and then set aside.
Cook 1.5 lbs of elbow noodles al dente.
To make the sauce, melt 4 tbs of butter over medium heat. Sprinkle in 1/4 cup all purpose flour and whisk. Slowly pour in 2 cups of milk (I use 2%), and stir constantly for 3-5 minutes until the sauce is thick. Stir in 1/2 cup of half and half, 1 tsp salt, and 1/2 tsp pepper. Beat 2 eggs in a bowl and add 1/2 cup of the hot white sauce to the bowl to temper the eggs. Once incorporated, add the egg mixture to the white sauce.
Add in 1-1/2 cups of grated parmesan, 1/2 cup grated Gruyere, and 1/2 cup grated fontina. (The PW also added 4 oz of crumbled goat cheese but I omitted this; I felt there was enough artery clogging cheese already). Stir until all cheese is melted, then add in the cooked elbow noodles. If the sauce is too thick add in more half and half.
Preheat the oven to 350 & butter a 9 x 13 dish. Now you’re going to assemble the mac-n-cheese like lasagna. The first layer in the pan will be 1/2 of the onions. 
Top the onions with 1/2 of the elbow noodles in the white sauce, all of the mushrooms, & 2 oz of crumbled gorgonzola OR blue cheese. Then top with half of the bacon, crumbled. 
Then repeat with everything but the mushrooms, ending with bacon as the last layer.
Top the onions with 1/2 of the elbow noodles in the white sauce, all of the mushrooms, & 2 oz of crumbled gorgonzola OR blue cheese. Then top with half of the bacon, crumbled. 
Then repeat with everything but the mushrooms, ending with bacon as the last layer.
Bake for 25-30 minutes, until bubbly.
I served this with some pork chops. Phil said that if I wanted him to live past 28 not to make this too often, but it is very good. I have to agree with him. This mac-n-cheese is very rich and savory. We really liked it, but it is very filling, and terrible for you. lol
According to PW “This is the stuff that dreams- and love handles- are made of.”
I think she’s right! But enjoy some adult mac-n-cheese some time anyways :-)
