Ingredients Jump to Instructions ↓

  1. 1 pound(s) elbow macaroni , cooked al dente, drained 4 cup(s) milk , or fat free half n half 3 sprig(s) thyme 2 garlic cloves , grated 3 tablespoon(s) butter 3 tablespoon(s) flour 5 cup(s) grated cheese , sharp and mild cheddar, pepper jack 1/4 cup(s) flatleaf parsley , chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees. In a small saucepan, heat the milk with the thyme sprigs and 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. 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 3 1/2-4 cups of the cheese. Season with salt and pepper. Add the macaroni and parsley and fold into the cheese mixture. Scrape into a large, greased baking dish and sprinkle with the remaining cheese. Bake for 30 minutes, or until hot and bubbly.


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