Yield: 6-8 servings Recipe courtesy Tyler Florence Kosher salt 1 pound elbow macaroni 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 4 cups warm milk 5 1/2 cups shredded sharp white cheddar cheese freshly ground black pepper 1/4 cup chopped fresh flat leaf parsley extra virgin olive oil 4 slices bacon, cut crosswise into thin strips 1 large onion, diced 2 garlic cloves, ...
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