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Ingredients

• unsalted butter, for the baking dish
• 1 tablespoon olive oil
• 1 (1-inch-thick) slice pancetta, cut into small dice or use regular bacon ...it is good also
• 4 cloves garlic, finely chopped
• 3 tablespoons all-purpose flour
• 5 cups whole milk, or more if needed, hot
• 4 large egg yolks, lightly whisked
• 2 teaspoons finely chopped fresh thyme leaves
• 1/2 teaspoon cayenne pepper
• 2 cups (8 ounces) freshly grated asiago cheese, plus more for the top
• 1 1/2 cups (12 ounces) shredded white cheddar, plus more for the top
• 1 1/2 cups (12 ounces) American cheddar, plus more for the top
• 1 cup (4 ounces) grated aged Fontina cheese, plus more for the top
• 1/2 cup freshly grated parmesan cheese, plus more for the top
• kosher salt and freshly ground black pepper
• 1 pound elbow macaroni, cooked just under al dente
• 1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Description

This Is A Bobby Flay Recipe So You Know Its Good.....we Love Macaroni And Cheese With A Tossed Salad...this Is Good For A Friday Night Dinner With No Fuss...I Make It The Day Before And Reheat It While Making A Salad. Scrumptious!!!

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