5 cheese mac and cheese

had this when i went to to TGIF fridays a month or so ago...loved it!!!! so thought i would share it with you.


Kosher salt
1 (16-ounce) package macaroni
(cellentani or other curly noodle)
1/4 pound bacon, diced
1 medium onion, diced
5 tablespoons unsalted butter,
plus more to butter baking dish
6 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 teaspoon salt
1 1/2 cups grated fontina
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere
3/4 cup grated white Cheddar (Australian)
3/4 cup grated Parmesan
3 tablespoons chopped Italian parsley
1/4 cup bread crumbs

Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking
dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according
to package directions. Drain.

In a large Dutch oven or other heavy pot, saute the bacon until crisp.
Remove bacon with a slotted spoon and reserve. Saute the onion in
the bacon drippings until soft. Add the 5 tablespoons butter to the
onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with
the fat making a roux. Whisk in the mustard. Gradually add the milk
and cream whisking constantly.

Add the thyme, bay leaf, and salt. Let come to a simmer and stir
frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids.
Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere,
1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and
parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle
mixture to the prepared baking dish. Mix the remaining cheese and bread
crumbs together and sprinkle on top of the noodles. Bake for about 15
to 20 minutes or until bubbling and golden brown. Remove from oven
when done and rest for 5 minutes.