Macaroni Gratinee

Ingredients

• 1 pound elbow macaroni
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cups shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/2 cup Panko bread crumbs
• 2 tablespoons butter, melted

Directions

1. Cook the macaroni in a pot of salted boiling water according to package instructions. Drain and set aside.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the Italian seasoning, flour, and chicken broth and bring to a boil. Reduce the heat to low and simmer until thickened, about 10 minutes.
3. Add the cream and Parmesan cheese and simmer until thickened, about 5 minutes. Add the cooked macaroni and stir until combined. Stir in the shredded cheddar cheese and bacon. Transfer to a greased 9x13 inch baking dish.
4. In a small bowl, combine the Panko bread crumbs and melted butter. Sprinkle the mixture over the macaroni and bake in a preheated 350 degree F oven for 25 minutes, or until golden and bubbly. Let cool for 10 minutes before serving.

Interesting Facts

• Macaroni Gratin was popularized in the United States by Italian immigrants.
• Macaroni Gratin is a type of dish called a gratin, which is a French technique of baking a dish with a crunchy topping.
• The dish is also known as macaroni au gratin or macaroni and cheese.