Ingredients
Topping:
1/4 stick butter
3/4 cup panko bread crumbs
1/4 cup sharp white Vermont cheddar
1/3 cup parmigiano/mozzerella (or any soft Italian cheese and parm)
1/4 teaspoon garlic powder
1/4 teaspoon Basil
1/4 teaspoon Parsley
1/4 teaspoon Salt
Medium ground fresh pepper to taste
Macaroni:
3.5 cups macaroni, boiled till al dente (about 8 or 9 minutes)
1/2 teaspoon salt
(save 1/4 cup of pasta water)
Sauce:
1/2 stick butter
4 tablespoons flour
1 cup whole milk
1/4 cup lite cream
1/4 cup pasta water
1/3 cup fontina (or gruyere)
1/3 cup aged white cheddar
1/3 cup parmigiano/mozzerella (or any soft Italian cheese and parm)
Crispy bacon chunks to taste
1/4 teaspoon salt or more to taste (less if there is bacon)
Medium ground fresh pepper to taste
1/2 teaspoon garlic powder
1/4 teaspoon minced basil
Preparation
Topping: Melt butter and stir together in a bowl with panko, basil, parsley salt and pepper, set to side.
Sauce: Melt butter and stir in flour. Cook roux, stirring 3-4 minutes and stir in milk and cream. Bring sauce to boil, whisking constantly, then simmer whisking occasionally 3-4 more minutes. Stir in cheese, salt, pepper, basil, wisk until smooth.
Macaroni Boil macaroni in 6 cups of water for 8 or 9 minutes (until al dente.) Reserve one cup pasta water.
Stir together macaroni, pasta water, bacon, and sauce, put in the square 8-inch pyrex pan, cover liberally with topping and bake for 20 to 35 minutes at 400 until bubbling and starting to brown on top. Take it out and put in the broiler until it gets golden brown on top (1 to 2 or so depending on your broiler.) Let cool.
