White Cheddar & Bacon Mac & Cheese

1. Bring a pot of salted water to a boil, add the macaroni, and cook til al dente (about 8-9 minutes). Drain.

Preheat the oven to 400°.

2. In a small saucepan, heat the half and half with the sprigs of thyme and the smashed garlic cloves.

In a large, deep skillet cook the bacon til crispy. Drain off the excess fat and add the chopped onion and thyme leaves (if you really love garlic, chop up a couple cloves and add them here too!) and cook until the onion is translucent. Remove the bacon-onion mixture to a bowl and set aside.

Add the butter to the pan and let it melt, then whisk in the flour to make a roux. Strain the solids out of the half and half and add it to the pan, whisking til smooth. Add all but a couple handfuls of the cheese and stir until the cheese is melted.

3. In a large bowl, mix together the macaroni, sauce, and bacon-onion mixture. Add the parsley, nutmeg and salt and pepper to taste. Pour into a large baking dish. Toss the remaining cheese with the breadcrumbs and scatter on top.

Bake for 30 minutes, or until hot & bubbly and the top is golden brown.