6 Cheese Macaroni Madness
|2 eaBacon slices|
|3 clovesGarlic; minced|
|3 tbsAll purpose flour|
|6 cupsWhole milk; heated|
|4 largeEgg yolks; lightly wisked|
|2 teaspoonsFresh thyme; finely chopped|
|1 teaspoonCayenne pepper; optional|
|2 cupsCheddar cheese; Irish cheddar, shredded|
|1 cupCheddar cheese; dublin cheese with stout|
|1 cupGruyere; shredded|
|1 cupFontina cheese; shredded|
|1/2 cupParmesan cheese; shredded|
|1/2 cupBlue cheese; crumbled|
|1 poundElbow Macaroni Noodles; cooked just under al dente|
|Salt ~~amp pepper; to taste|
6 Cheese Macaroni Madness Preparation
1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
2. Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
3. Add the garlic to the pan and cook until lightly golden brown. Whisk in the flour and cook for 1 to 2 minutes. Whisk in 6 cups of the hot milk, increase 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 of the cheese until completely melted, season with salt and pepper. If the mixture appears too thick, add some additional milk 1/4 cup at a time.
4. Place the cooked macaroni in a large bowl, add the cheese sauce, reserved bacon and and stir until combined. Transfer the mixture to the prepared pan. Combine together additional cheese in a bowl and sprinkle evenly over the top of the macaroni. Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes. Remove from the oven and let rest 10 minutes before serving.
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