A classic with a twist.
1 pound elbow macaroni
4 1/2 cups whole milk
2 sprigs of fresh thyme
2 cloves minced garlic (jar is fine)
3 Tbsp. butter
3 Tbsp. flour
4 1/2 cups shredded sharp orange cheddar
1/4 cup chopped fresh flat-leaf parsley
1/2 cup Italian bread crumbs
Salt & pepper to taste
Preheat your oven to 375 degrees. Grease a 9 x 13 baking dish. Cook the macaroni according to directions on box, drain & set aside .In a saucepan, heat the milk with the sprigs of thyme and the garlic. In a separate large skillet, melt the butter, then whisk in the flour and cook for 1 minute. Remove the thyme from the milk mixture and discard; then whisk the milk mixture into the butter & flour and keep whisking until it is smooth. Stir in only 4 cups of the cheese and cook until cheese is melted. Add salt & pepper to taste. Add the macaroni and the parsley; mix it all then place into the baking dish. Sprinkle the last of the cheese – the 1/2 cupon top then sprinkle breadcrumbs on top of that. Bake uncovered for 30 minutes – or until hot & bubbly.