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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
11 ounces large elbow macaroni, uncooked 12 slices bacon, chopped 3 cups soft fresh breadcrumbs 1 cup grated parmesan cheese 1/2 cup chopped fresh parsley 2 cloves garlic, minced 3 tbsp. all purpose flour 6 cups milk 6 large egg yolks 1 1/2 tsp. salt 3/4 tsp. pepper 3 1/2 cups grated Fontina cheese 1 1/2 cups frozen peas
Directions
Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. Cook macaroni in a large pot of boiling salted water until just done. Drain and cool under cold running water. Drain again. Cook bacon in a large pot until crisp. Transfer bacon and 1/4 cup pan drippings to a large bowl. Stir in breadcrumbs, 1/4 cup parmesan and 1/4 cup parsley. Add garlic to pot and cook, stirring, 30 seconds. Add flour and whisk 3 minutes. Whisk in milk, yolks, salt and pepper and cook, whisking, until thickened, about 12 minutes. Add 2 cups Fontina and remaining 3/4 cup parmesan cheeses. Whisk until cheeses are melted. Remove pan from heat and stir in peas, cooked macaroni and 1/4 cup parsley. Stir in remaining 1 1/2 cups Fontina. Transfer macaroni mixture to prepared dish. Sprinkle breadcrumb mixture over macaroni. Bake 15 to 20 minutes until macaroni is heated through and topping is golden. Let stand 15 minutes before serving.
Serves 6 to 8.
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