Gourmet Mac n' Five Cheese
1 package (16 oz) pasta
1/4 lb. bacon
1 med. onion, diced
5 Tablespoons unsalted butter
6 Tablespoons flour
1 Tablespoon dijon mustard
2 and 1/2 cups whole milk (I used 1% and it worked fine.)
2 cups heavy cream
1 sprig fresh thyme (didn't have any! worked out ok!)
1 bay leaf
1/2 teaspoon salt
1 and 1/2 cups grated Fontina cheese
1/2 cup crumbled blue cheese (I only put in like 2 Tablespoons. I'm not a huge fan.)
3/4 cups grated Gruyere cheese
3/4 cups grated White Cheddar Cheese
3/4 cups grated Parmesan Cheese
1/4 cups bread crumbs
3 Tablespoons chopped Italian parsley
Preheat oven to 450 degrees. Butter a 9 x 13 inch glass baking dish.
Cook pasta according to package. (I did it a bit less since it will cook more in the oven.) Drain, and set aside.
In a large dutch oven/pot saute the bacon until crisp. Remove with slotted spoon and reserve. Saute the onion in the bacon drippings until soft. Add the 5 Tablespoons butter to the onion mixture and melt the butter, stirring with a wooden spoon. Add the flour. Using a whisk, , stir constantly until mixed well with the fat making a roux. Whisk in the mustard. Gradually add the milk and cream whisking constantly. Add the thyme, bay leaf, and salt. Let come to a simmer and stir frequently for 15 min. Strain the milk mixture and discard the solids. Now mix in 1 cup Fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white cheddar, 1/2 cup Parmesan and the reserved bacon and parsley. Continue to stir until all the cheese is melted. Addt eh cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking sich. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles. Bake for about 15-20 min. or until golden brown. Remove from overn when done and let rest for 5 min.