Mac and cheese with bacon

Ingredients:

• 450 g of pasta horns
• 4 cups of milk
• 2-3 sprigs of thyme
• 4 cloves garlic, crushed, separated
• 3 tablespoons unsalted butter
• 3 tbsp. premium flour
• 5.5 cups grated sharp white cheddar
• 1/4 cup chopped parsley
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 cloves garlic, crushed
• Leaves of 1/4 bunch of thyme

Preparation:

1. Bring a saucepan of salted water to a boil over high heat. Add the pasta and cook for 8-9 minutes, until al dente. Drain.
2. Preheat oven to 200°C.
3. In a small saucepan, heat the milk with the thyme sprigs and two cloves of garlic. In a large, deep skillet, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to prevent lumps from forming. Strain the milk and stir into the butter and flour mixture. Continue whisking vigorously and cooking until the sauce is smooth and creamy.
4. Stir in 4 cups of cheese and continue cooking and stirring until the cheese melts. Season with salt and pepper to taste. Add the cooked pasta and parsley and stir to coat the pasta with the cheese mixture. Transfer to a 3-quart (3-quart) baking dish and sprinkle with the remaining 1.5 cups of cheese. Bake for 30 minutes, until the casserole is bubbly.
5. Meanwhile, heat a frying pan on the stove. Add the bacon, render the fat, and fry until crisp. Add the onion, garlic, and thyme leaves and fry for about 5 minutes until the onion softens. Season with salt and pepper to taste.
6. To serve, spoon the bacon mixture over the macaroni and cheese and spread it out. Use a large spoon to spoon out individual servings, making sure each one has a little bit of the bacon mixture.