Servings: Cheat Day means all yours!
1 3/4 # cooked elbow macaroni
4 cups milk, 2 or 3 sprigs thyme &
2 cloves garlic, minced
Roux: 3 tablespoons unsalted butter & 3 tablespoons all-purpose flour
7 to 8 Cups shredded Jack & Cheddar How cheesy do you like it?
Freshly ground White Pepper
1/4 cup fine chop parsley
1 Package of bacon diced (Freeze then chop)
1 onion, diced, 2 garlic cloves, minced, finely chopped thyme from 8 sprigs
In a small saucepan
Heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat.
Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain out the milk and whisk it into the roux. Continue to whisk vigorously, and cook until the mixture is nice and smooth.
The Sauce: Stir in the 4 cups of the cheese into roux and milk and continue to cook and stir to melt the cheese. Season with salt and white pepper. Add the cooked macaroni and the parsley. Fold that all in to coat the macaroni with the cheese mixture.
Bacon, Thyme, Garlic Add the bacon, render the fat, and cook until crispy. Add onion, garlic, and thyme leaves and cook for a couple of minutes until onions are translucent. Season with salt and pepper.
Finish the Dish: In the pasta pot, toss pasta, cheese sauce, bacon, thyme, and garlic.
Cindy- Bucket List Coach
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A big thank you to National Day Calendar Ambassador Cindy Lee for sharing this recipe!