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1
Preheat oven to 350 degrees.
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2
Make a little open topped pouch of aluminum foil and place the shallots and garlic in there with a pinch of salt and a bit of olive oil.
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3
Roast this for 30-45 min or until tender and just starting to brown.
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4
While that is roasting, place the Thyme in a 2 quart saucepan and pour the Heavy Cream on top of it. Place over Medium heat. **Make sure this does not boil, we only want to get it nice and hot.
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5
Once the garlic and shallots are done, chop them up and set aside.
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6
Reheat the bacon fat in a large saute pan and add the garlic and shallots.
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7
Saute for 1 Minute.
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8
Add Flour and stir for 1 minute.
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9
Grab the Thyme with a pair of tongs and throw it away. Then, pour the hot cream into your large saute pan.
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10
Reduce this mixture by about 1/3.
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11
Now, stir in your cheeses until the sauce is thick and creamy.
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12
Season to taste with Salt and Pepper.
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13
Remove from heat and stir in the Pasta.
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14
Pour the mixture into a 9x13 baking dish and sprinkle the Bacon, Parsley and Panko over the top.
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15
Drizzle the remaining olive oil over the top of everything and bake uncovered until lightly browned and bubbly (about 20-25 min).
