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Mac & Cheese
by Meladori Magpie
serves: 8
  Best ever baked macaroni and cheese.
Ingredients:
  6 slice   Bacon
  1 pound   Elbow Pasta
  6 Tablespoon   Butter
  6 clove   Garlic
  1/4 cup   Onion
  1 Tablespoon   Dijon Mustard
  6 Tablespoon   Flour
  6 cup   Milk
  2 sprig   Fresh Thyme
  2 Teaspoons   Hot Sauce
  16 ounce   Extra Sharp Cheddar
  4 ounce   Swiss
  1/2 cup   Sour Cream
  2   Egg
  1/2 cup   Breadcrumbs
  1/4 cup   Parmesan
    Salt to taste
    Pepper to taste
Directions:
  Boil Pasta until al-dente, Drain and set aside.
Dice bacon and cook in sauce pan until crisp and fat is rendered.
Remove bacon from pan, pour off drippings reserving 2 Tablespoons in the pan.
Melt 4 Tablespoons butter in pan add in onion and 4 cloves of garlic finely minced cook on medium heat 5 minutes until tender.minutes over
Add in Dijon mustard and flour cook 2-3 minutes stirring.
Stir in milk, thyme and hot sauce bring to simmer cook stirring until thickened, remove thyme sprigs.
Mix together egg and sour cream, temper the mixture with the sauce.
Remove sauce from heat, incorporate egg mixture and shreded cheddar and swiss cheeses to sauce.
Stir pasta into sauce and add to large casserole dish.
In a small sautee pan combine remaining butter and minced garlic cook 3-4 minutes.
Add in bread crumbs and continue to cook stirring until lightly toasted.
Combine Parmesan and cooked bacon with bread crumb mixture and sprinkle on casserole.
Bake at 325 for 35 minutes.