5 Cheese Mac 'N Cheese

By Judycakes

Ingredients

• 1 box (16 ounces) cellentani or macaroni
• 1/4 pound bacon, diced
• 1 medium onion, diced
• 5 tablespoons unsalted butter
• 6 tablespoons all-purpose flour
• 1 tablespoon Dijon mustard
• 2 1/2 cups whole milk
• 2 cups heavy cream
• 1 sprig fresh thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1 l/2 cups grated Fontina cheese
• 1/2 cup crumbled blue cheese
• 3/4 cup grated Gruyere cheese
• 3/4 cup grated white Cheddar
• 3/4 cup grated Parmesan
• 3 tablespoons chopped Italian parsley
• 1/4 cup bread crumbs

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Heat oven to 450°. Grease a 13 x 9 x 2-inch glass baking dish.

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.

In a large heavy pot, saute bacon until crisp, 7 minutes. Remove with a slotted spoon and reserve. Add onion to bacon drippings; saute until soft, 4 minutes. Add butter to pot and melt, stirring.

Whisk in flour, stirring constantly until smooth and light brown in color. Whisk in mustard. Gradually add milk and cream, whisking.

Stir in thyme, bay leaf and salt. Bring to a simmer. Stir frequently, simmering for 15 minutes.

Strain hot milk mixture into a metal bowl; discard solids. Quickly mix in 1 cup of the Fontina, blue cheese, l/2 cup of the Gruyere, l/2 cup of the
Cheddar, l/2 cup of the Parmesan, bacon and parsley. Continue to stir until all cheeses are melted.

Add pasta to cheese sauce; stir to coat. Pour into prepared dish. In a small bowl, mix remaining l/2 cup Fontina, 1/4 cup Gruyere, 1/4 cup Cheddar, 1/4 cup Parmesan and bread crumbs together. Sprinkle over pasta .
Bake at 450° for 15 minutes or until bubbling and golden brown. Let rest 5 minutes before serving.