Creamy Mac And Cheese
From ethoits 13 years ago
- 1 hour to make
- Serves 4
Creamy, full of flavor and definitely comforting. You can easily double this to make a large family-style dish.
Ingredients
- 8 oz elbow macaroni shopping list
- 3 cups sharp, good quality cheddar cheese, shredded shopping list
- 2 cups milk shopping list
- 1.5 tbs butter shopping list
- 1.5 tbs flour shopping list
- 2 sprigs thyme, plus the leaves from 3-4 sprigs shopping list
- 2 smashed garlic cloves shopping list
- Handful chopped flat leaf parsley shopping list
- 1/2 yellow onion, diced shopping list
- 5 slices bacon, cut into small pieces shopping list
- salt, black pepper and paprika to taste shopping list
How to make it
- Preheat over to 400 F
- Cook pasta in boiling salted water two minutes shy of package directions - it should still be firm to the bite, otherwise it will turn mushy when baked.
- Meanwhile, heat the milk in a small sauce pan. Add the thyme sprigs and one clove of garlic. Stir often to keep milk from burning on the bottom of the pan, and warm over low-medium heat.
- Melt the butter in a large sauce pan. Whisk in the flour and cook for one minute - whisk pretty much constantly to keep lumps from forming.
- Strain the milk and whisk into the flour and butter. Whisk until smooth.
- Add two cups of the cheese and whisk until smooth. Add your seasonings. The sauce won't be really thick - it will thicken when baked.
- Add the parsley to the cheese sauce. Transfer the macaroni to a casserole dish and pour in the sauce.
- Top with the remaining cheese and bake for 20-25 minutes, or until hot and bubbly.
- Add the bacon to a frying pan, and cook until the bacon is almost crispy. Add the smashed garlic clove, onion and thyme leaves. Continue cooking until the onion is soft. Set aside and remove the garlic clove.
- When the macaroni and cheese comes out of the oven, top with the bacon mixture and serve.
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