Ingredients

• 2 shallots, peeled
• 3 garlic cloves, peeled
• 1 teaspoon olive oil
• 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat
• 2 tablespoons flour
• 4 cups heavy cream
• 2 -4 sprigs fresh thyme
• 1/2 lb monterey jack pepper cheese, shredded
• 1/2 lb sharp cheddar cheese, shredded
• salt & freshly ground black pepper
• 1 lb rotini pasta, cooked
• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 -4 sprigs fresh parsley, chopped

Instructions

1. Preheat oven to 350 degrees.

2. Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.

3. Roast this for 30-45 min or until tender and just starting to brown.

4. While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.

5. Once the garlic and shallots are done, chop them up and set aside.

6. Reheat the bacon fat in a large saute pan and add the garlic and shallots.

7. Saute for 1 Minute.

8. Add Flour and stir for 1 minute.

9. Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.

10. Reduce this mixture by about 1/3.

11. Now, stir in your cheeses until the sauce is thick and creamy.

12. Season to taste with Salt and Pepper.

13. Remove from heat and stir in the Pasta.

14. Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.

15. Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).