Macaroni Carbonara Supreme!

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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

1. Set oven to 350 degrees.
2. In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).
3. Butter a 13 x 9-inch baking dish.
4. 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.
5. 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.
6. To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute.
7. Add in the flour and whisk for about 3 minutes.
8. 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).
9. 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.
10. 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).
11. Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine.
12. Transfer the macaroni/cheese mixture to a prepared baking dish.
13. Bake for about 25-30 minutes.
14. 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.
15. Let stand for 20 minutes before serving.
16. Delicious!