Ingredients
- 2 shallots, peeled
- 3 cloves garlic clove
- 1 teaspoon essential olive oil
- 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
- two tablespoons flour
- 4 cups heavy cream
- 1 teaspoon chopped fresh thyme
- 1 cup shredded pepper jack cheese
- 2 cups shredded cheddar cheese
- Salt and freshly ground pepper
- 1 pound penne pasta, cooked
- 1/2 cup Panko bread crumbs
- 2 tablespoons of. melted butter
- two tablespoons chopped fresh parsley
Directions
Preheat oven to 350 levels F. Place shallots and garlic clove in a tiny aluminum foil pouch and drizzle with essential olive oil. Roast twenty to thirty minutes or until tender. Remove from foil and chop. Inside a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic clove and saute for one minute. Add flour and stir for one minute. Whisk in heavy cream and thyme. Reduce with a third. Stir in cheeses until melted, creamy and thickened. Season to taste with pepper and salt. Remove from heat and lightly stir in pasta. Devote a 9X13 casserole dish. In a tiny bowl, mix together diced bacon, bread crumbs, butter and parsley. Top Mac n Cheese with Panko mixture and bake uncovered at same heat until bubbling and gently browned on the top, 20 to 25 minutes.
Courtesy Guy Fieri May 2008