Recipe by Kittencal@recipezazz
This is one of my favorite recipes for a macaroni casserole, it's even good enough to serve to guests. I most always add in about 1-1/2 cups frozen peas. This casserole makes enough to serve 8 people, to serve more just double and make in two separate dishes. I have used different cheeses in the past, but I strongly advise you to use only Fontina cheese for this casserole.
Top Review by HawaiianChef
OMG this is good. I love mac & cheese, and I've made just about everything out there, and this is right at the top of the list. Not exactly diet food, but then mac & cheese isn't supposed to be. If you follow the ingredients and directions, this is incredible.
- 3 1⁄2 cups macaroni noodles
- 3 cups coarse fresh breadcrumbs
- 10 -13 slices bacon, strips
- 1⁄4 cup grated parmesan cheese
- 1⁄3 cup parsley, chopped
- 2 -3 minced fresh garlic cloves
- 3 tablespoons all-purpose flour
- 3 cups full-fat milk
- 3 cups half-and-half
- 6 large egg yolks
- salt and black pepper
- 3 1⁄2 cups packed Fontina cheese, shredded
- 1 cup grated parmesan cheese
Directions See How It's Made
- Set oven to 350 degrees.
- In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).
- Butter a 13 x 9-inch baking dish.
- Cook macaroni in salted boiling water until JUST firm-tender and still firm to the bite (do not overcook!) drain and rinse with cold water.
- In a large bowl toss together chopped cooked bacon, 1/4 cup reserved bacon drippings, add in breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup Parmesan cheese, toss to combine well and set aside.
- To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute.
- Add in the flour and whisk for about 3 minutes.
- Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens (whisking constantly for about 5-7 minutes).
- Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired.
- Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired).
- Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine.
- Transfer the macaroni/cheese mixture to a prepared baking dish.
- Bake for about 25-30 minutes.
- Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden.
- Let stand for 20 minutes before serving.