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- 1 tablespoon olive oil
- 8 ounces pancetta, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 6 cups whole milk, warmed
- 2 teaspoons thyme, minced
- 1 teaspoon cayenne pepper
- 1 cup fontina, grated
- 1 cup parmesan, grated
- 1 1/2 cups Irish white cheddar, grated
- 2 cups asiago cheese, grated
- 1 1/2 cups sharp cheddar, grated
- 1 (1lb package) elbow macaroni
- 1/2 cup parsley, coarsely chopped
- Salt and pepper, to taste
- Extra cheese, grated, for topping
- Preheat oven to 350º Fahrenheit, and grease a large casserole dish with nonstick spray.
- Cook noodles according to package directions, or until al dente. Drain and set aside in a large mixing bowl.
- Add olive oil to a deep skillet (or large pot) over medium heat. Once heated, add pancetta and cook thoroughly. Transfer pancetta to a paper towel-lined plate, leaving grease in skillet.
- Add garlic to skillet, and saute 1-2 minutes. Whisk in flour until completely dissolved, followed by warm milk.
- Stirring constantly, increase heat to medium-high and cook about 5 minutes, or until sauce has thickened.
- Reduce heat to low, and add thyme, cayenne, salt, pepper, and all grated cheeses. Stir until all cheese has melted and is thoroughly incorporated.
- Remove from burner and pour into bowl of macaroni noodles. Add pancetta and thyme to mixture and stir to combine.
- Transfer to baking dish, top with desired amount of extra cheese, and bake for 12-15 minutes, or until cheese topping is melted and top is golden.
- Remove from oven and let rest about 10 minutes. Serve warm and enjoy!