Ingredients
4 cups Macaroni
12 Tablespoons Butter (Salted Butter)
1 whole medium onion diced
4 slices bacon diced
1/4 cups All-purpose Flour
2 cups Whole Or 2% Milk
1/2 cups Half-and-half
Salt to taste
1/2 cups grated sharp cheddar cheese
1/2 cups grated Gruyere cheese
3/4 cups Grated Parmesan cheese
4 ounces Goat Cheese
1/3 cups panko crumbs (Japenses style bread crumbs)
1/8 cups chopped flat leaf parsley
Preheat oven to 350 degrees.
Cook macaroni to al dente. Drain, rinse with cold water and set aside.
Fry bacon until crispy. Drain on a paper towel & set aside.
Melt 4 tablespoons butter in a skillet and then sauté onions over medium-low heat for 10 to 15 minutes until golden brown & edges re a little black. Set aside.
Warm milk in microwave for a few minutes. In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute until foamy & turns light brown. Make sure to do this step to the fullest as to cook out all the flour taste. Slowly pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low.
Add cheeses reserving ¼ cup of the parmesan and stir until melted. Add salt to taste. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.
Melt remaining 4 tablespoons of butter. Stir in panko crumbs, remaining parmesan, parsley, onion and bacon.
Pour cheesy noodles into a baking dish and top with the panko crumb & bacon mixture. Bake for 15 to 20 minutes or until bubbly and hot.
