MACARONI AND FOUR CHEESE WITH BACON

• 1 box (1 lb) cavatappi
• 6 slices of bacon, diced
• 2 tablespoon unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups 2% milk
• ¼ cup of onion, diced fine
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded fontina cheese
• 1 cup of Parmesan-reggiano
• 1 cup panko bread crumbs

Heat oven to 350 degrees. Coat a broiler safe baking dish with a nonstick cooking spray. Bring a large pot of lightly salted water to boil.

Cook Cavatappi for 7 minutes in boiling water, then drain.  Make sure Cavatappi is very al dente because it will continue to cook in the oven. Meanwhile, In a medium size sauce pan coon bacon over medium heat until crispy, 6 minutes. Transfer to a paper towel. Carefully pour off drippings but save 4tablespoons to the pan. Add butter

Add onion and sauté till translucent, 3 minutes. Whisk in flour until smooth. In a thin stream, whisk in milk. Add salt and pepper to taste. Bring to a slight boil over medium heat and then reduce heat and simmer for 2 minutes.

Remove milk mixture from heat; whisk in Cheddar, Mozzarella, Fontina and ½ cup of parmesan cheese. Stir till cheese is completely incorporated into milk mixture. Toss bacon pieces with cheese mixture. Mix remain ½ cup of parmesan with panko bread crumbs and set aside for topping.

In the pasta pot, combine cooked pasta and cheese sauce. Fill prepared dish and cover with Parmesan-panko bread crumb topping. Place a couple of small pieces of butter on the parmesan-panko crust to help the panko brown. Bake at 350 degrees for 20 minutes. Increase temperature to broil and broil for 3 minutes or until crust and golden brown. Cool slightly before serving.

Buen provecho !