4 oz. Bacon, thickly sliced
Vegetable oil
Kosher salt
2 cups Elbow macaroni or cavatappi
1 1/2 cups Milk
2 tbsp Unsalted butter
2 tbsp All-purpose flour
4 oz Gruyere Cheese, grated
3 oz Extra sharp cheddar cheese, grated
2 oz Blue cheese, crumbled
1/4 tsp Freshly ground pepper
pinch Nutmeg
2 slices White sandwich bread, crusts removed
2 tbsp Basil leaves, chopped
1. Preheat oven to 400 degrees.
2. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 - 20 minutes until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan. Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
3. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 - 8 minutes.
4. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more until thickened and smooth. Off the heat, add the Gruyere, cheddar, blue cheese, 1 tsp salt, pepper and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to comine. Sprinkle the bread rumb mixture over the top of the pasta. Bake for 3 - 40 minutes or until the sauce is bubbly and the macaroni is browned on the top.