Total Steps
3
Ingredients
13
Tools Needed
7
Ingredients
- Butter
- 8 slices thick center-cut bacon
- 1 medium white onion, finely chopped
- 1/2 cup all-purpose flour
- 5 1/2 cups whole milk (do not use skim)
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups grated parmesan cheese (about 4 1/2 ounces)
- 1 1/2 cups grated Gruyere cheese (about 6 ounces)
- 1 1/2 cups grated Fontina cheese (about 6 ounces)
- 1 1/2 cups Gorgonzola cheese (about 6 ounces), broken into small pieces
- 1 pound elbow macaroni
Instructions
Step 1
Heat oven to 375 degrees F. Butter a 3-quart casserole dish. Fry bacon slices until crispy, then set them on paper towels to drain. Pour off all but approximately 3 tablespoons of the bacon grease from the pan. Return the pan to medium heat and add the onion. Cook for about 5 minutes, or until softened. While stirring constantly, add about a third of the flour; continue stirring and slowly adding the remaining flour for at least 1 minute.
Step 2
Transfer the onion/flour mixture to a large, heavy saucepan on medium heat. While whisking, slowly pour in the milk. Cook while whisking until the mixture bubbles and thickens (it does not need to be extremely thick). Remove the pan from heat. Add salt, pepper, cayenne pepper, and all the cheeses, then stir to combine. Crumble the cooked bacon and add it to the sauce, stirring well. Set the cheese sauce aside.
Step 3
Cook the elbow macaroni in a large saucepan for about 2-3 minutes less than the package instructions. Drain the pasta in a colander, rinse with cold water, and drain again thoroughly. Stir the cooked pasta into the prepared cheese sauce. Transfer the mixture to the buttered casserole dish and bake until browned on top, about 30 minutes. Let the dish stand for at least 5 minutes before serving.