Recipe courtesy of cheesemaker

Armand Bernard

Inspired by The Apprenticeship of Duddy Kravitz (1974)

The Apprenticeship of Cheesy Kravitz

The Apprenticeship of Cheesy Kravitz

1 lb elbow macaroni4 cups milk3 sprigs thyme4 cloves garlic, smashed and divided4 tbsp cows creamery sea saltedbutter3tbspall-purposeflour5½ cups shredded Avonlea Clothbound Cheddar cheese

Freshly ground black pepper¼cupchoppedflat-leaf parsley6 slices bacon, cut crosswise into thin strips1 large onion, diced2 garlic cloves, smashedLeaves from ¼ bunch fresh thyme

Ingredients

Armand Bernard’s Avonlea Mac & Cheese

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Method1 Bringapotofsaltedwatertoaboiloverhighheat.Addthemacaroniandcookfor8to9minutes,until

al dente. Drain.

2 Preheat the oven to 400°F. In a small saucepan, heat the milk with the thyme sprigs and 4 garlic cloves.

The Apprenticeship of Cheesy Kravitz - continued from previous page

3 Meltthebutterinalarge,deepskilletovermedium-highheat.Whiskintheflourandcookforabout1minute,stirringconstantly,tokeeplumps from forming. Strain the solids out of themilkandwhiskitintothebutterandflourmixture.Continuetowhiskvigorouslyandcookuntilthemixtureisniceandsmooth.

4 Stirin4cupsofAvonleaClothboundCheddarandcontinuetocookandstirtomeltthecheese.Season with salt and pepper.

5 Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle the remaining 1½ cups of cheese onthetop.Bakefor30minutesoruntilhotandbubbly.

6 While that bakes, heat a sauté pan. Add the bacon,renderthefatandcookuntilcrispy.Addonion, 2 garlic cloves and thyme leaves and cook forabout5minutestosoftentheonion.Seasonwith salt and pepper.

7 Toserve,scatterthebaconmixtureoverthemac and cheese. Use a big spoon to scoop out servings, making sure you get some of the bacon mixture on each spoonful.