Recipes

In a large pot, melt the butter.  Add the shallot and thyme and cook until soft and fragrant.  Add the flour and mix well, moving the mixture around in the pan so as not to burn the flour.  After cooking your roux for 2-3 minutes, add the milk while whisking constantly until the mixture is smooth.  Let the mixture come to a boil, scraping the bottom and sides of the pan to prevent scorching.  When the sauce boils, turn the heat down so it simmers.  Cook until the mixture is thick and coats the back of a wooden spoon.  Remove from heat and add the cheese, whisking to combine.  Taste and add salt and pepper as needed.  Add the pasta and mix well.  Spread in a serving dish and sprinkle with bread crumbs.  Bake at 450 until the top turns golden brown.