Comments on More Macaroni, Please

Thanks for the tip on the greasy gratin. I've been on the losing side of that demon more than once.

oh my god I want that now.

I can attest to the fact that bacon in mac and cheese is pretty amazing. We made a variation of the monogrammed mac and cheese at Vermillion this weekend and I gave people the option of adding salami or pepperoni too. Still experimenting and might try this one next! thanks!

I think the olive oil would give a competing flavor to the dish...and look at at all that beautiful bacon grease going to waste! Why not fry the bacon first, then use a bit of the bacon grease in place of the olive oil? Is there a scientific reason for this?

@4, the only reason i can think of:
bacon fat becomes solid as it cools. you are trying to prevent pasta from sticking together as you make the bechamel, etc., so it might cool & congeal with bacon fat while you're doing the rest of the cooking? 2T of olive oil wouldn't change the flavor profile that much. most of it will dribble off the pasta.

That cookbook RAWKS - check out the recipe for the chocolate puddings: fucking divine!

Oh - and the chicken liver mousse served w- pickled red onions and toast points - nomnomnom