Gypsy Bacon and Comte Mac and Cheese

Private Chef Justin Davis made a gourmet spin to the classic Mac and Cheese with this Gypsy Bacon and Comte recipe.


1 cup dried Cavatappi, cooked
2 strips of thick cut gypsy bacon, diced
1 small shallot, sliced
1 tsp fresh thyme, chopped
1 TBL flour
1 TBL butter – plus a little extra for cooking bacon
1/2 cup milk
1/2 cup cream
1 cup Comte cheese, grated
Fresh ground white pepper, to-taste
Dash of dry mustard
Dash of freshly grated nutmeg
Kosher salt, to-taste
1 TBL panko bread crumbs

Heat the oven to 400F

How to make it:

Place a small knob of butter in a medium sized sauté pan over medium-low heat, lightly sauté gypsy bacon along with the sliced shallot about 3 minutes. Add chopped fresh thyme, butter and flour cook for 1 minute while stirring. Add the milk and cream while stirring to avoid clumps, bring to a simmer and add the grated Comte cheese. Season with kosher salt, white pepper, dry mustard, and nutmeg. Add the cooked pasta to the mornay sauce and thoroughly combine. Place the pasta mornay mix into a small baking dish, top with bread crumbs and cook in the oven for 20 minutes at 400º.

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