Ingredients
2 shallots
3 clove garlic
1 tsp. olive oil
3 piece bacon
2 tbsp. flour
4 c. heavy cream
1 tsp. fresh thyme
1 c. shredded pepper Jack cheese
2 c. shredded Cheddar cheese
Salt and freshly ground black pepper
1 lb. penne pasta
1/2 c. panko breadcrumbs
2 tbsp. melted butter
2 tbsp. chopped fresh parsley
Preparation
Step 1Preheat oven to 350 degrees F. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop.Step 2In a large sauté pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and sauté for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third.Step 3Stir in cheeses until melted, creamy, and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta. Place in a 9-inch by 13-inch casserole dish.Step 4In a small bowl, mix together diced bacon, breadcrumbs, butter, and parsley. Top mac n’ cheese with panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.
