Ingredients: |
Ingredients: 1 16 oz. package of macaroni. (Cellentani or other curly noodles)
1/4 lb. bacon, diced
1 medium onion, diced
5 Tbsp. unsalted butter, plus more to butter the baking dish
6 Tbsp. all purpose flour
1 Tbsp. Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1 1/2 cups grated Fontina
1/2 cup crumbled Blue cheese
3/4 cup grated Gruyere
3/4 cup grated White Cheddar
3/4 cup grated Parmesan
3 Tbsp. chopped Italian Parsley
1/4 cup bread crumbs
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Directions: |
Directions:Preheat oven to 450º and butter a 9 x 13 inch baking dish
Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions and drain.
In a large Dutch oven, saute bacon until crisp. Remove with a slotted spoon and reserve.
Saute the onion in the bacon drippings until soft.
Add 5 tablespoons of butter to the onion mixture and stir until melted.
Using a whisk, add the flour and stir constantly until well mixed with fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly.
Add the thyme, bay leaf and salt. Simmer for 15 minutes stirring frequently.
Strain the hot milk mixture into a metal bowl and discard solids.
Working quickly, mix in 1 cup Fontina,the blue cheese, 1/2 cup Gruyere, 1/2 cup White Cheddar, 1/2 cup Parmesan, the reserved bacon and parsley. Continue to stir until all cheese is melted.
Add the cooked noodles to the cheese mixture and stir to coat.
Add noodle mixture to the prepared baking dish.
Mix the remaining cheese together with the bread crumbs and sprinkle on top of the noodles.
Bake for about 15 - 20 minutes or until bubbling and golden brown. Remove from the oven and let rest for 5 minutes. |
This recipe for 5 cheese Mac and Cheese is from