- 500 g elbow macaroni, cooked
- 4 cups fresh milk
- 1/2 teaspoon thyme, dried
- 1/2 tablespoon garlic, smashed
- 4 tablespoons, unsalted butter
- 3 tablespoons all-purpose flour
- 750 g cheese, grated
- 250 g cheese spread
- Black pepper
- 1/4 cup flat parsley, chopped
- 5 slices bacon, cut into small squares
- 1 large white onion, diced
- In a saucepan, heat milk with thyme and garlic.
- Melt butter in a pan, whisk in flour, stirring constantly.
Strain milk and add into the roux.
Continue to cook until smooth.
Stir in cheese until melted.
- Add and mix the cooked macaroni into the cheese mixture.
- Bake it in an oven or turbo broiler.
- In a pan, cook bacon with oil until crispy.
Add onion and garlic until the onion is soft.
Season with salt and pepper.
- Scatter bacon mixture over the baked mac and cheese.
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