A delightful twist on classic mac and cheese, featuring a creamy cheese sauce and a crispy herb topping.
Preheat your oven to 350°F.
Preheating ensures even cooking throughout the dish.
Wrap the shallot and garlic cloves in aluminum foil with a drizzle of olive oil and a pinch of salt. Roast in the oven for 30 minutes until softened.
Roasting enhances the sweetness and depth of flavor of the garlic and shallot.
In a saucepan, heat the heavy cream with the thyme over medium heat until warm. Do not let it boil.
Infusing the cream with thyme adds a subtle herbal note to the sauce.
Cook the bacon in a sauté pan until crispy. Remove and crumble, reserving the fat.
Save the bacon fat for added flavor in the sauce.
Sauté the roasted shallot and garlic in the bacon fat for 1 minute. Stir in the flour and cook for another minute.
Cooking the flour removes its raw taste and thickens the sauce.
Remove the thyme from the cream and pour the cream into the sauté pan. Stir and cook until the mixture thickens slightly.
Stir constantly to avoid lumps in the sauce.
Add the shredded cheeses to the sauce and stir until melted and smooth.
Use freshly grated cheese for better melting.
Cook the pasta according to the package instructions. Drain and mix with the cheese sauce.
Undercook the pasta slightly as it will continue cooking in the oven.
Transfer the pasta mixture to a baking dish. Top with crumbled bacon, breadcrumbs, and parsley. Drizzle with olive oil.
Ensure an even layer of topping for a uniform crust.
Bake in the oven for 20-25 minutes until golden and bubbly.
Let the dish rest for 5 minutes before serving to set the layers.
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