I made mac n cheese tonight... not a usual for me but I have a cheese surplus right now(I know its a tragedy...
) after compiling some ideas from this thread and adding some of my own here is what I did.
I started with a fairly thin bechamel... keeping over low heat slowly stirred in finely grated cheese (in this case Swiss and Sharp Provelone) until integrated reserving about 1 cup . Combined cheese sauce and pasta (in this case rotini) in a large baking dish (I used a shallow round enameled CI pan for the whole thing) once pasta and sauce were well mixed I removed from heat, topped the pasta/sauce mixture with chopped bacon, the reserved shredded chese, bread crumbs, and a sprinke of grated reggiano and Romano s&p to taste.
The nice thing about this was the two cheese applications. The bechamel remained creamy while the shredded cheese and bacon topping gave a great flavorful crust.
Ok but I feel like I am about to have a coronary now.