Cook Time: 50 Minutes
In a large skillet over medium-high heat, cook ground pork until cooked through and golden, approximately 10 minutes. Using a slotted spoon, transfer cooked pork to a paper towel to drain. Remove all but 1 tablespoon rendered fat from the skillet. Add shallots and thyme to the pan and cook until shallot is translucent, about 3 minutes. Add cooked pork back to the skillet and stir together. Remove from heat and keep warm until needed.
Preheat oven to 375º F. Spray a 9 X 13 casserole dish with non-stick cooking spray and set aside.
In a large saucepan over medium heat, melt 5 tablespoons of butter. Whisk in the flour and cook, stirring for three minutes, until the mixture is blended and the flour gives off a nutty scent. Gradually whisk in the milk and cook, whisking constantly, until the mixture thickens. Stir in the cheeses,Dijon mustard and salt. Continue stirring until all the cheese has melted. Remove from the heat and stir in the macaroni and pork mixture. Spoon the mixture into the prepared casserole dish.
In a small bowl, stir together the bread crumbs and the remaining 3 tablespoons butter. Sprinkle over the macaroni mixture and bake for thirty minutes or until golden and bubbly. Remove from the oven and let cool for ten minutes before serving.
Recipe and photo by Smithfield.