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Ingredients

• kosher salt
• 6 Tbs. unsalted butter
• 1 medium onion, finely diced
• 6 Tbs. all-purpose flour
• 1 Tbs. Dijon mustard
• 1 quart whole milk, heated
• 1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
• 1 bay leaf
• 8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot’s Seriously Sharp Hunter’s Cheddar)
• 4 oz. (1 packed cup) grated Monterey Jack
• 1/2 tsp. worcestershire sauce
• 1/2 tsp. Tabasco sauce
• Freshly ground black pepper
• 1 lb. elbow macaroni or other small pasta, such as pipette or small shells
• 2 Tbs. extra-virgin olive oil; more for the baking dish
• 2 cups fresh breadcrumbs (I don't measure, but I'd say I use about 1/2 that amount of fresh breadcrumbs - this is the amount for cubed, fresh breadcrumbs. If you have the fine ground breadcrumbs just lightly sprinkle across the top)
• 1-1/2 oz. (1/2 lightly packed cup) freshly grated parmigiano-Reggiano

Description

OoeyGooey MacNCheesey Bacony Goodness. What Else Can I Say?

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