Jason Knapp
UCA
1
pound elbow macaroni
4
cups milk
2
sprigs thyme
4
cloves garlic,chopped
3
tablespoons unsalted butter
3
tablespoons all-purpose flour
15
oz can Pumpkin Puree
6
cups shredded sharp Cheddar
Kosher
Salt
Freshly
ground black pepper
1/4
cup chopped flat-leaf parsley
4
slices bacon, cut crosswise into thin strips
1
large onion, diced
2
garlic cloves, chopped
Directions
Cook Macaroni to box
specifications.
Preheat the oven to
400 degrees F.
In a small saucepan
heat the milk with the thyme sprigs and 2 garlic cloves. Melt the butter in a
large, deep skillet over medium-high heat. Whisk in the flour and cook for
about 1 minute, stirring constantly, to keep lumps from forming. Whisk it milk
into the butter and flour mixture. Continue to whisk vigorously, and cook until
the mixture is nice and smooth. Stir in the canned pumpkin and 5 cups of the
cheese and continue to cook and stir to melt the cheese. Season with salt and
pepper. Add the cooked macaroni and the parsley and fold that all in to coat
the macaroni with the cheese mixture. Scrape into a baking dish and sprinkle with the remaining 1 cup
cheese. Bake for 30 minutes, or until hot and bubbly.
While that bakes, heat
a saute pan. Add the bacon, render the fat and cook until crispy. Add onion,
garlic and thyme leaves and cook for about 5 minutes to soften the onion.
Season with salt and pepper.
To serve, remove thyme
sprig and scatter the bacon mixture over the mac and cheese.
