thanksgiving!

Holiday Macaroni and Cheese

1 1/2 cups bread crumbs
4 slices bacon (or pancetta, etc.) cut into 1/2" pieces
1/2 onion diced
2 cloves garlic chopped
2 1/2 cups milk
1-14 ounce can of evaporated milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried mustard (or a teaspoon of prepared mustard)
4 1/2 cups grated cheddar
2 cups Gruyere
1-2 large zucchini chopped into 1" pieces
1 onion roughly chopped
1/2 eggplant chopped into 1/2" to 1" pieces
1 tomato sliced
1 pound macaroni

Part One
1. Sprinkle kosher salt on eggplant and set aside for 20 minutes.
2. Let zucchini slices sit on paper towels.

Part Two
1. Cook macaroni for about 7 to 8 minutes.

Part Three
1. Fry up bacon until crisp in a large saucepan. Remove and set aside.
2. Add onion to bacon grease until translucuent. Add garlic and flour to create the roux.
3. Add milk, when is simmers lower the heat and add salt, pepper, mustard, cayenne, 4 cups of cheddar and 1 1/2 cups Gruyere and stir constantly until all the cheese melts.
4. Add macaroni, bacon, and vegetables to cheese and combine.
5. Place mixture in a buttered 9x13 pan, scatter bread crumbs, remaining cheese, and tomatoes on top.
6. Bake at 375 for about 35 minutes.