Shelly's Recipe

MACARONI AND CHEESE WITH THYME BACON CRUMBS

Category: Noodles / Pasta

1 (8-ounce) package elbow macaroni
8 ounces bacon, cut into 1⁄4-inch pieces
1 cup plain dry breadcrumbs
1 teaspoon minced fresh thyme
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1⁄2 teaspoon ground nutmeg
1 tablespoon dry mustard
3 1⁄2 cups milk
2 shallots, peeled and minced
3 cups shredded sharp white Cheddar cheese
1 teaspoon salt
1⁄2 teaspoon black pepper

Preheat the oven to 350°F. Cook the macaroni in boiling salted water as directed on the package. Drain and set aside.

Meanwhile, in a large skillet over medium heat, sauté the bacon until crisp, around 7 minutes. Drain on paper towels.

Reserve the drippings and reduce the heat to low. Add the breadcrumbs and thyme and toss to evenly coat. Stir in the bacon and set aside.

In a 4-quart saucepan, melt the butter over medium-low heat. Add the flour, nutmeg, and dry mustard. Stir vigorously with a wooden spoon to work the dry ingredients into the butter. Cook 3 minutes, stirring frequently.

Whisk in the milk in 1⁄2 cup increments, making sure to stir until smooth each time before adding more milk. Whisk in the shallots and simmer about 10 minutes, stirring frequently. Remove from the heat and whisk in the cheese until completely melted. Season with the salt and pepper.

Stir in macaroni and pour into a greased 2-quart baking dish. Top with the breadcrumb mixture and bake, uncovered, 45minutes, or until golden brown. Let stand 5minutes before serving. Serves 8