Ingredients
- 1 Tbsp olive oil for the top
- I slice (l ” thick) pancetta, cut into small dice
- 1 1/2 cups American cheddar, plus 1/4 cup more for the top
- 4 cloves garlic, finely chopped
- 1 cup grated aged fontina cheese, plus 1/4 cup more for the top
- 3 Tbsp all-purpose flour
- 5 cups whole milk, or more if needed, hot
- 1 pinch kosher salt to taste
- 4 large egg yolks, lightly whisked
- 1 pinch Freshly ground black pepper to taste
- 2 tsp finely chopped fresh thyme leaves
- 1 lb elbow macaroni, cooked just under al dente
- 1/2 tsp cayenne pepper
- 1 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
- 2 cups freshly grated Asiago cheese, plus 1/4 cup more for the top
Preparation
Step 1
Preheat the oven to 400°F. Butter the bottom and sides of a 10″ x I 0″ x 2″ baking dish and set it aside.
Heat the oil in the a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until light golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high, and cook, whisking constantly, until thickened, 3 to 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne, and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time to your desired consistency.
Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
Combine the additional 1/4 cup each fontina cheese, cheddar cheese, Asiago Cheese, and Parmesan Cheese in a bowl, and sprinkle evenly over the top of the pasta. Bake at 400°F on the lower rack of your FlavorWave until the dish is heated through and the top is a light golden brown, 10 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.