MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Armand Bernard's Avonlea Mac & Cheese
Categories: Pasta, Dairy, Vegetables, Pork
Yield: 20 Servings

1 lb Elbow macaroni
4 c Milk
3 Sprigs thyme
4 cl Garlic; smashed, divided
4 tb Sea salted butter
3 tb All-purpose flour
5 1/2 c Shredded Avonlea Clothbound
- Cheddar
Fresh ground black pepper
1/4 c Chopped flat-leaf parsley
6 sl Bacon; cut across in thin
- strips
1 lg Onion; diced
2 cl Garlic; smashed
Leaves from 1/4 bunch fresh
- thyme

Bring a pot of salted water to a boil over high heat.
Add the macaroni and cook for 8 to 9 minutes-until al
dente. Drain.

Set the oven @ 400ºF/205ºC.

In a small saucepan, heat the milk with the thyme sprigs
and 4 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. Strain the
solids out of the milk and whisk it into the butter and
flour mixture.

Continue to whisk vigorously, and cook until the mixture
is nice and smooth.

Stir in 4 cups of Avonlea Clothbound Cheddar 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 3 quart baking dish and sprinkle the
remaining 1 1/2 cups of cheese on the top.

Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a sauté 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, scatter the bacon mixture over the mac and
cheese. Use a big spoon to scoop out servings, making
sure you get some of the bacon mixture on each spoonful.

RECIPE FROM: https://canadas100best.com

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... "There ain't no such thing as wrong food." -- Sean Stewart
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