Baked Macaroni and Cheese with Bacon

Ingredients:

• Coarse salt
• 450 g of cone-shaped pasta
• 4 cups of milk
• 2 or 3 sprigs of thyme
• 4 crushed garlic cloves, divided into two parts
• 3 tbsp (45 g) unsalted butter
• 3 tbsp. premium wheat flour
• 5 and 1/2 cups grated sharp white cheddar cheese
• Freshly ground black pepper
• 1/4 cup chopped parsley leaves
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• Leaves of 1/4 bunch fresh thyme

Preparation:

1. Bring a saucepan of salted water to a boil over high heat. Add the pasta and cook for 8-9 minutes until al dente. Drain.
2. Preheat oven to 200C.
3. In a small saucepan, heat the milk with the thyme sprigs and 2 cloves of garlic. In a large, deep skillet, melt the butter over medium-high heat. Add the flour and cook for about 1 minute, stirring constantly to prevent lumps. Strain the milk and pour it into the butter and flour mixture. Continue stirring vigorously until the mixture is smooth. Add 4 cups of cheese and continue cooking, stirring, until the cheese melts. Season with salt and pepper. Add the cooked pasta and parsley and gently toss to coat the pasta completely. Transfer to a 3-quart baking dish and sprinkle with the remaining 1.5 cups of cheese. Bake for 30 minutes, until the sauce is heated through and begins to simmer.
4. While the pasta is baking, heat a frying pan. Add the bacon and cook until the fat has rendered. Add the onion, garlic, and thyme leaves and cook for 5 minutes until the onion is soft. Season with salt and pepper.
5. When serving, sprinkle the casserole with bacon. Use a large spoon to spoon the casserole into each serving, ensuring each serving has crispy bacon bits.
   
   See another recipe macaroni with bacon and cheese.