My Ultimate Mac And Cheese

My wife and daughter L-O-V-E mac and cheese. And while Kraft Dinner is good, and homemade mac and cheese is even better, when I want to make them something truly special I make them my bacon and blue mac. With its crunchy topping, rich and creamy sauce, and pops of crispy bacon, it's guaranteed to put smiles on their faces. Here's how to make it:

2 to 3 strips bacon (plus 3 tbsp reserved bacon grease)
4 cups whole milk
1 small shallot, peeled
1 small bundle fresh thyme (plus more for garnish)
2/3 cup panko breadcrumbs
6 tbsp unsalted butter
4 tbsp AP flour
150 g gruyere cheese, grated
125 g gorgonzola cheese, cubed
2 tbsp sour cream
500 g small pasta of your choice (shells, macaroni, rotini, farfalle, etc.)

1. Fry bacon until crispy, then set aside.
2. Add milk to a small saucepan along with the shallot, thyme and a pinch of salt. Bring just to a simmer over medium heat, stirring often. Take off the heat and let steep at least 30 minutes. Strain out the shallot and thyme and set aside. Store infused milk in the refrigerator if not using immediately.
3. Add bacon grease and 1 tbsp butter to a pan on low heat. Once melted, add the panko. Fry just until the panko starts to brown, stirring constantly. Remove the breadcrumbs to a paper-towel lined plate to drain.
4. Melt the butter in a medium pot over medium heat. Once melted, stir in the flour and let cook 1 minute. Add infused milk, a cup at a time, whisking constantly. Once you have a smooth white sauce, whisk in the cheeses. Let each addition melt before adding the next. Season with salt and fresh cracked pepper. Turn off the heat and finish by whisking in the sour cream.
5. Boil your pasta until fully cooked (mac and cheese should not be al dente!). Drain, then toss with the sauce until completely coated. Garnish with a generous topping of breadcrumbs and a few sprinkled thyme leaves when serving.

Cheers!

Robert