Three-Cheese Macaroni

Serves:
46
Chef:
Irv Miller
Ingredients:
6 Tbsp. unsalted butter
¼ pound bacon, rendered and chopped, fat reserved
6 Tbsp. flour
1 cup milk
1/2 cup heavy whipping cream
1 cup shredded white cheddar
1 cup shredded pepper jack
1 cup shredded fontina
1 Tbsp. flat-leaf parsley, chopped
1 Tbsp. fresh thyme, removed from stem
1 stalk scallions, chopped small
Salt and pepper to taste
6 ounces macaroni, cellentani or elbow macaroni
2 cups three-cheese Mornay sauce
Instructions:
Render bacon in skillet and reserve fat, drain bacon on a paper towel and then chop fine. In a separate saucepot, pour in the bacon fat, add butter, place over medium heat and then whisk in flour. Stir over low heat for 3-4 minutes. Add milk and cream and stir until smooth. Bring to boil, stir frequently and reduce to a simmer. Add grated cheeses and chopped bacon. Combine cooked pasta with 2 cups of three-cheese sauce and scallions, herbs and seasonings.