![\"Macaroni](\"http:\/\/www.leewardavenue.com\/wp-content\/uploads\/2016\/01\/Macaroni-and-Cheese-14-of-16.jpg\")
<\/a><\/p>\nStart by cooking your pasta according to the package directions.\u00a0 You want to follow the directions for al dente pasta, as we will be cooking it in the oven later. You don\u2019t want it to end up mushy!<\/p>\n
While the pasta is cooking, cut the bacon into small chunks and cook in a large pot over medium heat. You can also cook the slices whole and then crumble it, it just takes longer to cook it thoroughly and I usually don’t have that much patience. \u00a0Once the bacon is cooked, remove and set aside for later.\u00a0 Do not discard the bacon fat \u2013 we will use that later.<\/p>\n
In the same pan (with all of the yummy bacon fat) add the onions and saut\u00e9 until they are translucent.\u00a0 Add the garlic and stir for a few minutes.<\/p>\n While the garlic is cooking with the onions, temper the milk by heating it in a sauce pan.\u00a0 This helps to avoid curdling and keeps the milk from separating.<\/p>\n Next, make a roux to thicken the sauce.\u00a0 To the onions and garlic, add the flour.\u00a0 The bacon I use usually has enough fat that more is not needed, but if the bacon you use is leaner, you can always add a little bit of butter or olive oil, just remember that a roux should consist of half flour and half oil or fat.<\/p>\n Add the warm milk and thyme to the onion mixture, whisking as you add it.\u00a0 Let simmer for 5 minutes to thicken, then remove from heat.<\/p>\n Slowly add in the shredded cheddar cheese.\u00a0 Once all cheese has melting, add the pasta and bacon.\u00a0 Season with salt and pepper to taste and pour into a 13\u2019\u2019 by 9\u2019\u2019 baking dish.\u00a0 To make the topping, melt a tablespoon of butter and mix with panko bread crumbs and parmesan cheese.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a><\/p>\n<\/a><\/p>\n