Have you ever been to Jimmy’s in Aspen Colorado? This is a wonderful copycat recipe for Jimmy’s real thing – Chef Dave Lawrence
1 Pound large elbow macaroni
1 Quart whole milk
6 Tbsp. unsalted butter
1/2 Cup all-purpose flour
4 Cups Gruyere, grated
2 Cups extra-sharp aged Cheddar, grated
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 tsp. freshly grated nutmeg
1 1/2 jalapeño peppers, seeded and diced
1 pound bacon, cooked and crumbled
Panko Bread Crumbs, for topping
Preheat oven to 400° F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to package directions. Drain well.
Meanwhile, heat the milk in a small saucepan, being careful not to boil it. Melt the butter in a large (4-quart) pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly to cook out the raw flour taste. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth.
Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg. Stir in the jalapeño and bacon and fold in the cooked macaroni. Pour into a 3-quart baking dish. Top with panko bread crumbs.
Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.