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1
Preheat the oven to 350 degrees F.
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2
Bring a pot of water to a boil and cook the macaroni according to the package directions.
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3
Drain and set aside.
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4
Toss the lettuce with the olive oil and season with salt and pepper.
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5
Roast on a baking sheet until the lettuce is wilted, about 15 minutes.
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6
Set aside to cool, but leave the oven on.
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7
In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy.
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8
Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan.
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9
Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute.
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10
Add a small amount of the milk to the flour and whisk until smooth.
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11
Add the remaining milk in stages to avoid lumps.
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12
Heat until the mixture simmers, then turn off the heat.
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13
Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni.
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14
Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
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15
Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs.
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16
Cook until the top is golden, about 35 minutes.
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17
Combine the panko, butter, parsley and thyme in a medium bowl and mix together.
