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" Recipe courtesy of Guy Fieri, May 2008 SERVINGS 8 PREP TIME 20 minutes INACTIVE PREP TIME 1 hour COOK TIME 45 to 50 minutes INGREDIENTS 2 shallots, peeled 3 cloves garlic 1 teaspoon olive oil 3 pieces bacon, diced, cooked, reserving 1 tablespoon bacon fat 2 tablespoons flour 4 cups heavy cream 1 teaspoon chopped fresh thyme 1 cup shredded pepper jack cheese 2 cups shredded cheddar cheese Salt and freshly ground black pepper 1 pound penne pasta, cooked 1/2 cup panko breadcrumbs 2 tablespoons melted butter 2 tablespoons chopped fresh parsley PREPARATION 1. Preheat oven to 350 degrees 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. 2. In a large saut\u00E9 pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic and saut\u00E9 for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and thyme. Reduce by a third. 3. 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 9&amp;quot; by 13&amp;quot; casserole dish. 4. In a small bowl, mix together diced bacon, breadcrumbs, butter, and parsley. Top mac n&amp;#039; cheese with panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes. "^^<http://www.w3.org/2001/XMLSchema#string>
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