Ingredients
Kosher salt
1 lb Elbow macaroni
4 C Milk
3 Sprigs thyme
4 Cloves garlic, smashed & divided
3 Tbl Butter, unsalted
3 Tbl All purpose flour
5 1/2 C Sharp white cheddar, shredded
Freshly ground black pepper
1/4 C Flat leafed parsley, chopped
4 Slices bacon, cut crosswise into strips
1 Onion, diced
2 Garlic cloves, smashed
Leaves from 1/4 bunch thyme
Preparation
Preheat oven to 400.
Bring pot of salted water to boil. Add macaroni and cook 8 to 9 minutes, until al dente. Drain.
In small saucepan, heat milk with thyme and 2 garlic cloves. Melt butter in large, deep skillet over med-high heat. Whisk in flour and cook 1 minute, stirring constantly. Strain sokids out of milk and whisk into butter & flour mixture. Continue to whisk vigorously, and cook until mixture is smooth. Stir in 4 cups of cheese and continue to cook and stir to melt cheese. Season with salt and pepper. Add cooked macaroni and parsley and fold to coat macaroni with cheese mixture. Scrape into 3 qt baking dish and sprinkle with remaining cheese.
Bake for 30 minutes, or until hot and bubbly.
While baking, heat saute pan. Add bacon and cook until crispy. Add onion, garlic, and thyme and cook about 5 min to soften onion. Season with salt and pepper.
Scatter bacon mixture over mac and cheese. Use a big spoon to scoop out servings.
