Ingredients
100 g thick-cut bacon, cut into 1/4-inch pieces
4 small yellow onions, sliced into half moons
kosher salt, to taste
450 g macaroni or pasta of choice
85 g butter, divided, plus more for greasing the pan
30 g all-purpose flour
1200 ml whole milk, warm
15 ml Dijon mustard
5 ml hot sauce (such as Frank's® RedHot Original Hot Sauce)
1 pinch ground nutmeg
freshly ground black pepper, to taste
300 g sharp Cheddar cheese, freshly shredded
170 g Gruyere cheese, grated
1 bunch scallions, green tops only, thinly sliced
60 g Panko breadcrumbs
flaky salt, to finish
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
Step 2
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
Step 3
In the same skillet, add the onions and cook until caramelized, about 15-20 minutes. Season with salt and set aside.
Step 4
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and set aside.
Step 5
In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk, mustard, hot sauce, nutmeg, salt, and pepper. Cook until the mixture thickens, about 5-7 minutes.
Step 6
Remove the saucepan from the heat and stir in the Cheddar and Gruyere cheese until melted and smooth. Fold in the cooked pasta, caramelized onions, and half of the scallions. Transfer the mixture to the prepared baking dish.
Step 7
In a small saucepan, melt the remaining butter. Stir in the Panko breadcrumbs and cook until golden brown. Sprinkle the breadcrumb mixture over the mac and cheese.
Step 8
Bake for 25-30 minutes or until the top is golden and bubbly. Let it rest for a few minutes before serving. Garnish with the remaining scallions and a sprinkle of flaky salt before serving.