Prepare yourself. Just reading this makes my mouth water. Gill and I experimented with magic while I was in Hawaii, and we hit the jackpot. Seriously. Don’t even try to calculate the calories, just know that your soul will be happy after eating this.
½ onion, finely chopped
2 garlic cloves, minced
1 stick butter
3 tablespoons flour
1 pint heavy cream
Gorgonzola, coarsely chopped
Gruyere, coarsely grated
First step is making a béchamel sauce. This starts by making a roux, which I know you know how to do. Melt butter in sauté pan. Add onions and garlic and sauté until clear. Add flour one tablespoon at a time and let the flour cook through and thicken the butter. Then slowly add the cream. Continue stirring over low heat until the sauce is thick and creamy. If needed, feel free to pour in a little milk. We did. It’s all a matter of making it the consistency of cream. You know how to do it. And then generously pepper.
In a separate pot, cook one pound of shells until just before al dente. Drain and set aside. They’ll cook a bit more in the cheese.
Take a full pack of bacon, and microwave it, bake it, however you want to do it, but make sure it’s extra crunchy. Then chop it up to make it nice and crumbly. Drop into large casserole dish.
Take the full wedge of gorgonzola and chop coarsely. For the gruyere, we grated about half of the wedge. And the shredded parmesan was about half the 4 oz tub. Add all that wonderful cheese to the dish.
Then dump the shells into the casserole dish. Stir it all together and then pour in the béchamel sauce. Stir again. Generously sprinkle Tony’s to cover the top, stir. Do that one more time and stir again. Cover the top with Italian breadcrumb and drizzle with olive oil. Cover and bake at 350 until golden and crispy on top.
Finally, enjoy because this is seriously a heart attack happiness on a plate.