Macaroni and Cheese with Bacon

In the bowl of a food processor fitted with a steel blade, add the garlic and parsley; pulse until they’re minced. Add the bread pieces and pulse until the bread turns into crumbs and the mixture is combined. Pour in the butter and pulse until mixed in. Remove the breadcrumbs to a bowl and set aside.

In a large skillet, sauté the bacon until it is almost crisp. Remove the bacon to paper towels to drain.

Spoon out the grease from pan, reserving about 1 tablespoon of the bacon drippings. Add the butter to the bacon drippings and heat to medium. When the butter sizzles, add the flour and cook, stirring, for 1 minute. Slowly pour the hot milk into the flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles up and becomes thick. Remove the pan from heat and stir in the thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Then stir in 1 cup of the cheddar and the Chevre and Parmigiano cheeses.

Stir the cooked pasta and cooked bacon into the cheese sauce. Pour the mixture into the prepared casserole dish. It will be soupy. Sprinkle the remaining cheddar onto the top, followed by the herbed breadcrumbs.

Bake until browned on top, about 30 minutes. Check at 15 minutes to make sure the breadcrumbs aren’t browning too quickly. (If they are, just place a sheet of foil loosely over the top). Transfer the dish to a wire rack to cool for 5 minutes before serving.