Macaroni & Cheese Carbonara

By lknowles

Mac & Cheese has been re-discovered in 1999 as the comfort food it's always been, After searching high and low for the ultimate Mac & Cheese this is the best one I've found yet, it retains the qualities of a traditional Mac & Cheese with the added zing of a Fontina and bacon(hence the name Carbonara) I've Left out the Peas when preparing it for quests who dislike peas, and it's still marvelous.

Ingredients

• 3 1/4 Cups Macaroni
• 12 slices Bacon
• 3 Cups Fresh Bread Crumbs
• 1 Cup Parmesan Finely Grated
• 1/2 Cup Italian Parsley Finely Chopped
• 2 Cloves Garlic, Minced
• 3 Tbsp Flour
• 6 Cup Milk
• 6 Large Egg Yolks
• 1 1/2 Tsp Salt
• 3/4 Tsp Pepper
• 3 1/2 Cups Fontina, Grated
• 1 1/2 Cups Peas, Frozen

Details

Servings 10

Preparation

Step 1

PreHeat oven to 350. Butter or pam a 13x9x2 inch backing dish, Cook Macaroni in a large pot of boiling water until just tender. Drain, rinse and drain again, Cook bacon in a large heavy pot over medium heat until crisp. Transfer bacon and 1/4 cup drippings to a large bowl. Add bread crumbs, 1/4 cup parmesan and 1/4 cup parsley and toss to coat. Add minced garlic to remaining pan drippings and saute until fragrant, about 30 seconds. Add flour and whisk 3 minutes.Gradually whisk in the milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly about 12 minutes. Add 2 cups Fontina cheese and remaining Parmesan and Fontina. Transfer Macaroni mixture to the prepared dish. (can be prepared 6 hours ahead. Cover macaroni and bread crumb mixtures separately and refrigerate. Before Continuing, bake macaroni mixture , covered @ 350F until just heated through, about 30 minutes) Sprinkle bread crumb mixture over the macaroni mixture and bake until topping is golden about 15 minutes. Let stand for 15 minutes before serving.