I know – we had you at Bacon. Then we really had you at Mac & Cheese. They joined forces and a beautiful, comforting, warm, delicious dish was created. Serve this as a side. Serve this as a main. Serve this as a dessert. Bottom line – just serve this!
16 ounces uncooked pipette or curly macaroni
8 bacon slices
4 tablespoons bacon drippings
1 1/2 cups shredded Gruyere
1 1/2 cups shredded Sharp White Cheddar
1 cup shredded Fontina
1/2 cup Grated Parmesan
4 cups milk
1/2 cup flour
6 tablespoons butter
1/4 teaspoon pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then crumble bacon into medium bits. Reserve 4 tablespoons of bacon drippings.
Bring a large pot of salted water to boil. Add macaroni and cook al dente according to the box. Drain and place cooked macaroni in large bowl.
Meanwhile, in a medium saucepan heat 4 tablespoons of bacon dripping. Melt 6 tablespoons of butter on medium heat. Add ½ cup of flour. Whisk for 2 minutes. Add milk and continue to whisk until sauce thickens, about 5 minutes.
Add shredded Gruyere, Cheddar, Fontina, grated Parmesan and pepper. Stir until cheese is melted and sauce is smooth.
Pour cheese sauce over cooked pasta and toss. Add crumbled bacon and toss. Serve immediately.