Ingredients

The following ingredients have 8 Servings
  • 1 lb elbow macaroni (cooked al dente)
  • 1/2 lb bacon (cut into 1/2-inch pieces)
  • 1 large sweet onion (chopped)
  • 5 tablespoons butter (divided)
  • 1/4 cup all-purpose flour
  • 3-3/4 cups whole milk (warmed)
  • 8 ounces fontina cheese (coarsely grated)
  • 6 ounces Gruyère cheese (coarsely grated)
  • 1 clove garlic (minced)
  • 1/2 cup dry breadcrumbs

Instruction

  • Preheat the oven to 350°F and generously butter a 2-1/2 to 3 quart oblong baking dish.
  • Fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Reserve about 1-1/2 tablespoons of the bacon fat in the pan and discard the rest.
  • Heat the bacon fat over medium-low heat and add the onion. Cover the pan and cook for 8 to 10 minutes, stirring 3 or 4 times during the process.
  • Remove the cover, raise the heat to medium and continue cooking until the onions are lightly caramelized, 6 to 8 minutes longer. Remove from the heat, add the reserved bacon and combine well. Season to taste with salt and pepper and set aside.
  • Melt 4 tablespoons of the butter in a large, heavy saucepan. Sprinkle in the flour, whisk until well combined and continue cooking until the mixture develops a pale golden color, 3 to 4 minutes.
  • Gradually add the milk, whisking until smooth and well blended. Continue cooking, whisking frequently, 7 to 8 minutes or until the sauce is smooth and thick enough to coat the back of a spoon. Season to taste with salt and pepper.
  • Note: Be sure to scrape down the sides of the pan with a spatula once or twice to ensure there are no lumps in the sauce.
  • Remove the pan from the heat, add the cheese a handful at a time and stir until completely melted. Add the macaroni and combine well. Taste and adjust the seasoning if necessary, then mix in the reserved bacon and onions.
  • Transfer the mixture to the prepared baking dish and bake, uncovered for 15 minutes.
  • While the macaroni bakes, heat the remaining tablespoon of butter over medium heat and add the garlic. Sauté until fragrant, 1 minute, then add the breadcrumbs and toss to combine.
  • Continue cooking, stirring often, until the crumbs are lightly toasted, 3 minutes longer.
  • Remove the macaroni from the oven, top with the crumb mixture, then return to the oven for an additional 5 to 7 minutes.
  • Allow the casserole to rest for 10 minutes before serving.