A delightful twist on a classic macaroni dish, combining rich cheeses and aromatic spices for a comforting meal.
Bring a large pot of water to a boil, season it with salt, and cook the macaroni until al dente.
Stir the macaroni occasionally to prevent it from sticking together.
Preheat the broiler and position the oven rack in the middle.
Ensure the broiler is fully heated before placing the dish inside for even browning.
In a saucepan, heat the olive oil over medium heat and sauté the onion and garlic until softened, about 6-7 minutes. Add the thyme and stir.
Chop the onion and garlic finely for a smoother texture in the sauce.
Push the onion mixture to one side of the pan, add the butter, and melt it. Whisk in the flour and cook for 1 minute.
Whisk continuously to prevent lumps from forming in the roux.
Gradually whisk in the milk, season with salt, pepper, and nutmeg, and cook until the sauce thickens, about 3-4 minutes.
Use warm milk to help the sauce thicken more quickly and evenly.
Stir in the Parmigiano cheese until melted and combined.
Grate the cheese finely for easier melting into the sauce.
Combine the cooked macaroni with the sauce and transfer to a casserole dish.
Mix thoroughly to ensure the macaroni is evenly coated with the sauce.
Top with shredded cheddar cheese, parsley, and paprika. Broil until golden and bubbly, about 4-5 minutes.
Keep a close eye on the dish while broiling to prevent burning.
Serve hot and enjoy your delicious Golden Harvest Macaroni Bake.
Pair with a fresh salad or steamed vegetables for a complete meal.
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