White Cheddar and Bacon Mac & Cheese Recipe whirlygirly

• 1 lb large elbow macaroni
• Kosher salt
• 1 qt half and half
• 2 or 3 sprigs fresh thyme
• 3 or 4 cloves garlic, smashed
• 1 lb thick-sliced bacon, cut into 1-inch pieces
• 1 medium yellow onion, chopped
• Fresh thyme leaves, about 1-2 sprigs' worth
• 2 T unsalted butter
• 2-3 T all-purpose flour
• 1 1/2 lb white cheddar, shredded
• 1/4 cup parsley, chopped
• 1/2 tsp ground nutmeg
• Fresh ground black pepper
• 1/2 cup Italian style panko breadcrumbs

1. Bring a pot of salted water to a boil, add the macaroni, and cook til al dente (about 8-9 minutes).
2. Drain.
3. In a small saucepan, heat the half and half with the sprigs of thyme and the smashed garlic cloves.
4. In a large bowl, mix together the macaroni, sauce, and bacon-onion mixture.
5. Add the parsley, nutmeg and salt and pepper to taste.
6. Pour into a large baking dish.
7. Toss the remaining cheese with the breadcrumbs and scatter on top.

elbow macaroni, kosher salt, thyme, garlic, bacon, yellow onion, thyme, t, t, white cheddar, parsley, ground nutmeg, fresh ground black pepper, italian style panko breadcrumbs

Taken from www.chowhound.com/recipes/white-cheddar-bacon-mac-andamp-cheese-11454 (may not work)