Big Phil's Mac 'n' Cheese

Big Phil.

Big Phil’s Mac ’n’ Cheese

Serves Big Phil or 8 to 10 regular adults2 tablespoons rendered bacon fat or unsalted butter3 large shallots, finely chopped2 tablespoons all-purpose flour4 cups heavy cream1 head roasted garlic, peeled2 teaspoons fresh thyme leaves1 cup shredded smoked gouda1 cup shredded cheddar cheese1 cup shredded Monterey Jack Cheese1 pound cooked macaroni elbows2 tablespoons melted butter1 cup cornbread crumbsHeat the bacon fat in a large heavy skillet over medium high heat until hot. Stir in the shallots and cook, stirring occasionally, until golden, about 6 minutes. Sprinkle the flour over the shallots and cook about 2 minutes. Whisk in the cream, roasted garlic, and thyme leaves along 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer until slightly thickened, about 8 minutes. Remove the sauce from the heat and whisk in the cheeses. Toss the cheese sauce with the macaroni and transfer to a 3-quart baking dish.Preheat the oven to 425°F.Melt the butter in a medium skillet over low heat. Stir in the bread crumbs to coat, then sprinkle over top the mac ’n’ cheese. Bake until the bread crumbs are golden and the mac ’n’ cheese is bubbling, about 25 minutes. Let cool 10 minutes, then serve.