While looking for the perfect macaroni and cheese recipe it became apparent that there are about 20 great recipes. So Dennis took a few that looked really good, combined, switched and added to until he came up with his favorite version. It was the best macaroni and cheese ever.
And a perfect time for comfort food.
Serves 6
Ingredients:
1 pound elbow macaroni
4 cups milk
2-3 springs thyme
4 cloves garlic, minced and divided
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 slices bacon
1 large onion, diced
½ teaspoon smoked paprika
5 ½ cups sharp cheddar cheese, grated
¼ cup flat leaf parsley, finely chopped
Instructions:
Bring a pot of water to boil over high heat. Add the macaroni and about 9 minutes, until al dente. Drain.
Preheat the oven to 400 degrees F.
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 the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth.
Cook the bacon, remove and drain on paper towel. Pour off all but 1 tablespoon bacon grease and add onions and paprika and sauté until onions are translucent. Crumble bacon and add bacon and onions to milk mixture. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.