Loaded Mac and Cheese



2 shallots, peeled
3 garlic cloves
1 tsp olive oil
3 slices bacon, diced, chopped and 1 tbsp reserved bacon fat
2 tbsp flour
4 cups heavy cream
1 tsp fresh thyme, chopped
1 cup pepper jack cheese, shredded
2 cup cheddar, shredded
Salt and pepper to taste
1 lb penne pasta, cooked
1/2 cup panko bread crumbs
2 tbsp butter, melted
2 tbsp fresh parsley, chopped


Preheat oven to 350F.

Place shallots and garlic in a foil pouch and drizzle with olive oil. Roast 20-30 minutes until tender. Remove from foil and chop.

Reheat reserved bacon fat over medium heat Add shallots and garlic and saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a 1/3  and stir in cheese until melted, creamy and thickened. Season with salt and pepper. Remove from heat and add in pasta. Mix together diced bacon, bread crumbs, butter and parsley.

Add the pasta mix in a 9×13 casserole dish and top with breadcrumbs. Bake uncovered until bubbling and lightly browned, 20-25 minutes.



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