Aged Cheddar and Parmesan Mac n' Cheese

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Recipe summary

Tips: For an even more indulgent version of this recipe use sausage meat instead of bacon. For a more elegant variation try using a more artisanal cheese like Oka or cave aged Gruyere. Ask your cheese monger for suggestions!

Courtesy of CookWithCampbells.ca™

Preparation time: 15 minutes
Cooking time: 12 minutes
Yield: 6

Ingredients

1 box (500 g) rigatoni
4 strips bacon, cut into 1/2" (1.5 cm) pieces
1 small onion, diced
2 cups mushrooms, sliced
2 cloves garlic, chopped
1/2 teaspoon smoked paprika
1 carton CAMPBELL'S® Stock First™ Cream Stock
1 tablespoon fresh thyme, chopped
1/4 cup Parmesan cheese
2 cups shredded five year old cheddar (1 1/2 cups for the sauce, 1/2 cup for topping)
1/4 cup bread crumbs

Directions

Cook rigatoni following directions on package and set aside.
In a heavy bottom sauce pot or Dutch oven sauté bacon pieces over medium heat until cooked. Add onion and mushrooms and cook for about 5 minutes until they are soft. Add garlic and smoked paprika and cook for 1 minute more.
Lower heat to medium low, add cream stock and thyme and gently simmer, gradually adding 1 ½ cups of cheddar cheese, until smoothly blended into sauce.
Add cooked pasta noodles and stir to completely coat with sauce. If using a pot, transfer to an ovenproof casserole dish otherwise leave Mac & Cheese in Dutch oven. Sprinkle evenly with bread crumbs and top with ½ cup of cheddar cheese and ¼ cup of parmesan cheese. Broil uncovered for 2 minutes or until golden brown.