4 tablespoons Cabot Salted Butter, plus more for baking dish
1 teaspoon minced garlic
4 tablespoons King Arthur Unbleached All-Purpose Flour
2 cups heavy cream
4 ounces Boursin cheese
3 ounces Cabot Extra Sharp Cheddar, grated (about 3/4 cup)
Salt and ground black pepper to taste
1/2 cup bacon fat
1 cup fresh breadcrumbs
5 cups cooked elbow macaroni (8 ounces uncooked)
1/8 teaspoon mild paprika (optional)
PREHEAT oven to 350°F.
MELT butter over medium-low heat in medium saucepan. Add garlic and cook, stirring, until lightly colored. Add flour and stir until mixture is smooth and bubbly.
ADD cream, stirring constantly. Continue to stir until sauce is simmering and thickened. Add Boursin and cheddar cheese, stirring until melted. Remove sauce from heat and set aside.
HEAT bacon fat in small skillet; add breadcrumbs and stir until well combined.
BUTTER 8-by10-inch or similar size baking dish. Alternate layers of cooked macaroni with cheese sauce. Top with breadcrumbs and sprinkle with paprika, if using. Bake until golden and bubbling, about 20 minutes.
Recipe courtesy of Chef Mark Timms, Topnotch Resort and Spa.