Gourmet Macaroni & Cheese

Be sure you work out or find some other way to burn calories before you eat this dish. Yum yum!


INGREDIENTS(Entree size servings for about 6 people):
Sea Salt to taste
Large elbow macaroni pasta
Olive Oil
2 - 3 cloves garlic, minced
2 TBSP All Purpose flour
3 TBSP unsalted butter
2 cups Panko bread crumbs
2 cups heavy cream (the good stuff)!
1/2 tsp dried thyme or basil or oregano (or all three!)
Black pepper to taste
1 sweet onion (medium) diced
4 cups white extra sharp cheddar (Tillamook is the best! I buy the chunk and grate my own. Never use pre-grated stuff...way too dry and generally lower quality cheese)

DIRECTIONS:
Preheat oven to 375 degrees F. Grease a glass baking dish with butter.

Melt 1 TBSP the butter over low heat then add garlic. Cook for about 2 minutes but do not overcook. Then, add onions and cook until golden, 3 - 4 minutes. Stir often.
When onions are ready, stir in bread crumbs and Italian spices. Add salt to taste. Remove from heat and set aside.

Bring large saucepan of water to boil. Cook macaroni about 1 - 2 minutes less than package directions. Remove from heat, drain, and lightly coat with olive oil. Add to baking dish.

In a small saucepan over medium heat, melt the remaining 2 TBSP of butter. When it melts, whisk in the flour and whisk for 1 minute. Gradually whisk in the heavy cream whisking constantly and watch the heat so burning does not occur. Good to let this cook (while whisking) over low heat for 5 - 10 minutes. Then, slowly add the cheese whisking constantly to make sure each batch melts completely.

Once all the cheese is added, pour over the macaroni and mix. Top with the breadcrumb mixture and cook for about 20 - 25 minutes or until topping is browned. Remove from oven and let cool slightly.

Enjoy!