Ingredients
- kosher salt
- 16 0x macaroni
- 1/4 lb bacon, diced
- 1 med onion, diced
- 5 tbsp unsalted butter, plus more to butter dish
- 6 tbsp flour
- 1-2 tbsp dijon mustard
- 2 1/2 c whole milk
- 2 c heavy cream
- 1 sprig fresh thyme
- 1 bay leaf
- 1/2 tsp salt
- 1 1/2 c grated fontina
- 3/4 c gruyere
- 3/4 c white cheddar
- 3/4 c parmesan
- 3 tbsp chopped parsley
- 1/4 c bread crumbs
Preparation
Step 1
Preheat oven to 450 and butter 9x13 inch glass baking dish
bring pot of water to boil and salt. Cook macaroni.drain
In large Dutch oven saute bacon until crisp. Remove bacon with slotted spoon and reserve. Saute onion in bacon drippings until soft. Add 5 tbsp butter to onion mixture and melt stirring with wooden spoon.
Using whisk, add flour and stir constantly until well mixed with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream, stirring constantly.
Add the thyme, bay leaf and salt. Let come to a simmer and stir frequently for 15 min.
Strain hot milk mixture into a metal bowl and discatrd solids. Working quickly, mix in 1 c fontina, 1/2 c gruyere, 1/2 c white cheddar, 1/2 c parmesan, reserved bacon and parsley. Continue to stir until cheese is melted.
Add cooked noodles to cheese mixture to coat. Add to prepared baking dish. Mix remaining cheese and bread crumbs together and sprinkle on noodles. Bake about 15-20 min or until bubbling golden. Remove from oven and let sit 5 min.