Mac & Cheese with Bacon & Green Apples
4 T Butter
¼ c AP flour
2 c Milk
6 oz Gruyere
6 oz Emmenthal
¼ t Aleppo
¼ t Nutmeg
¼ t Ground mustard
1 Lemon, juiced
2 c Pasta (preferably elbows or orecchietti)
1 Apple, small dice
2 Slices of bacon, lardons and sautéed
2 Green onions, sliced, divided
Preheat oven to 350°F.
Melt butter in medium pot over medium heat. Add flour and whisk for 5 minute, cooking out the raw flour flavor. Slowly stream in milk while constantly whisking to avoid any lumps. Cook while stirring often until nappant (coats the back of a spoon and holds a line when drawn with your finger), about 20 minutes. Add spices and cheeses. Allow cheeses to melt before seasoning with lemon and salt.
Meanwhile, bring 2 qt of water to boil and cook pasta until al dente. Add pasta, apple, bacon and ½ of the green onions to the béchamel. Stir until evenly incorporated. Divide mixture between 3 large ramekins. Sprinkle remaining green onions on top. Cook for 20 minutes. Serve hot.