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.