I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. (Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one. Use a big spoon to scoop out servings, making sure you get some of the smoking bacon mixture on each spoonful.A quick recipe for mac and cheese for one. To serve, scatter the bacon mixture over the mac and cheese. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion.
Add the bacon, render the fat and cook until crispy. Bake for 30 minutes, or until hot and bubbly. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Strain the solids out of the milk and whisk it into the butter and flour mixture. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Melt the butter in a large, deep skillet over medium-high heat. In a small saucepan heat the milk with the thyme sprigs and 2 garlic cloves. Add the macaroni and cook for 8 to 9 minutes, until al dente. Bring a pot of salted water to a boil over high heat.
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