Ingredients

The following ingredients have 6 Servings
  • 2 cups elbow macaroni
  • 4 tablespoon butter
  • 1 onion (sliced thin)
  • 6 slices bacon (cooked and chopped in very small pieces)
  • 2 tablespoon all-purpose flour
  • 1 1/4 cup skim milk
  • 1 egg yolk (beaten)
  • salt and pepper to taste
  • 1/4 cup gruyere cheese (grated)
  • 1/4 cup mozzarella cheese (shredded)
  • 1/4 cup parmigiano reggiano cheese (grated)
  • 2 ounce goat cheese

Instruction

  • Preheat oven to 350 F degrees.
  • Cook macaroni according to the package instructions, for half the time.Drain and set aside.
  • In a skillet fry the bacon and keep half of the oil from it.
  • Saute onions over medium-low heat for 10 to 12 minutes in the oil left over from the bacon, or until golden brown. Set aside.
  • In a pot, melt 2 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste.
  • Beat the egg yolk and drizzle 1/4 cup hot mixture into the beaten yolk, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.
  • Add cheeses and stir until melted. Add 3/4 of the onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
  • Pour into a baking dish, top with remaining onion and bacon and bake for 25 minutes or until sizzling and hot.