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elbow macaroni bacon fresh coarse breadcrumbs Parmesan cheese fresh Italian parsley garlic all-purpose milk egg yolks salt black pepper cheese frozen peas
Viewed: 46 - Published at: 9 years agoIngredients
- 3 1/4 cups large elbow macaroni (about 1 ounces)
- 12 slices bacon, chopped
- 3 cups fresh coarse breadcrumbs
- 1 cup packed finely grated parmesan cheese (about 4 ounces)
- 1/2 cup chopped fresh Italian parsley
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 6 cups whole milk
- 6 large egg yolks
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 3 1/2 cups packed grated Fontina cheese (about 14 ounces)
- 1 1/4 cups frozen peas
Method
- Preheat oven to 350*F.
- Butter 13X9X2 inch baking dish.
- Cook macaroni in a heavy large pot of boiling salted water until just tender but still firm to bite.
- Drain, rinse and drain again.
- Cook bacon in a large heavy pot over medium heat until crisp.
- (10 minutes) Transfer bacon and 1/4 cup pan drippings to a large bowl.
- Add breadcrumbs, 1/4 cup of the Parmesan cheese and 1/4 cup parsley.
- Toss together.
- Add minced garlic to remaining pan drippings and saute over mdedium heat until fragrant, about 30 seconds.
- Add flour and whisk 3 minutes.
- Gradually whisk in whole milk, then egg yolks, salt and pepper.
- Cook until mixture thickens, whisking constantly, about 12 minutes.
- Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan.
- Whisk to melt cheese.
- Remove from heat.
- Stir in remaining 1 1/2 cups fontina, peas and macaroni.
- Pour into prepared dish.
- Sprinkle breadcrumb mixture over top and bake just until topping is golden, about 15 minutes.
- Let stand 15 minutes before serving.
