Ingredients
The following ingredients have 4 Servings
- 1 pound elbow noodles
- 4 tablespoons unsalted butter (1/2 stick)
- 2 garlic cloves (minced)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup mascarpone cheese
- 8 ounces Gruyere cheese (freshly grated)
- 8 ounces sharp cheddar cheese (freshly grated)
- 8 ounces Fontina cheese (freshly grated)
- 2 ounces Parmesan cheese (freshly grated)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup panko bread crumbs
- 2 slices thick-cut bacon (cooked and crumbled)
Instruction
- Preheat the oven to 275 degrees F. Spray a 9 X 13-inch baking dish with nonstick spray.
- Bring a large pot of salted water to a boil and prepare the pasta according to the directions, shaving 1 to 2 minutes off the cooking time. Drain the pasta once it's finished and set aside.
- For the cheese sauce, heat the butter in a saucepan over medium heat. Once it is sizzling, add the garlic and cook for 15 seconds, then whisk in the flour to create a roux. Stir the roux until it is golden in color and fragrant, 1 to 2 minutes. Pour the milk in slowly and stir constantly until the liquid is slightly thickened, another 5 minutes. Reduce the heat to low and add the mascarpone, Gruyere, 6 ounces of the cheddar, 6 ounces of the Fontina and the Parmesan cheese. Stir the sauce constantly with a heatproof spatula until the cheese is melted, then add the pepper, salt, and nutmeg. Stir to combine.
- Add the pasta to the baking dish and pour the cheese sauce over the top. Mix to combine and disperse the sauce throughout the noodles. Cover the top with the remaining cheddar and Fontina cheeses, the bread crumbs, and bacon. Bake until golden and bubbly on top, about 30 minutes.
