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Ingredients
- 2 shallots, peeled
- 3 cloves garlic
- 1 t olive oil
- 2 T flour
- Reserved 1 T bacon fat (see topping)
- 4 C heavy cream
- 1 t chopped fresh thyme
- 2 C shredded pepper jack cheese
- 2 C shredded sharp cheddar cheese
- Salt and fresh ground pepper
- 1 lb penne pasta
Topping
- 6 pieces bacon, diced, cooked
- 1/2 C panko bread crumbs
- 2 T melted butter
- 2 T chopped fresh parsley
Instructions
- Preheat oven to 350º F.
- Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil.
- Roast 20 to 30 minutes or until tender.
- Remove from foil and chop.
- In a large sauté pan, reheat reserved bacon fat over medium heat.
- Add roasted shallot and garlic and sauté for 1 minute.
- Add flour and stir for 1 minute.
- Whisk in heavy cream and thyme.
- Reduce by a third.
- Stir in cheeses until melted, creamy and thickened.
- Season to taste with salt and pepper.
- Remove from heat and gently stir in pasta.
- Place in a 9x13 casserole dish.
- In a small bowl, mix together topping ingredients.
- Spread topping evenly and bake uncovered at same heat until bubbling and lightly browned on top, 20–25 minutes.
Variations
- Cook in a smoker
- Add a small diced jalapeño, seeds removed, to the sauce
- Try different cheeses
- Add a dash of smoked paprika to the topping