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1
To Make The Sauce: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet.
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2
Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes.
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3
Add 3 cups of milk, continuing to stir as the sauce thickens.
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4
Bring the sauce to a boil.
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5
Add the nutmeg, dry mustard, cayenne pepper, salt and black pepper, to taste.
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6
Reduce the heat and cook, stirring for 2 to 3 minutes more.
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7
Over low heat, gradually add the Cheddar, Gruyere (or Fontina) and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted.
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8
Add the remaining 1 cup of milk and 1/4 cup cream.
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9
Taste and adjust the seasonings, if needed.
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10
Add the cooked pasta to the sauce mixture and stir to coat evenly (it will be soupy, but will come together).
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11
Set aside.
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12
To Make The Rest: Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain.
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13
Preheat the oven to 400 degrees F.
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14
In another large skillet, cook the bacon until crispy and golden brown.
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15
Remove the cooked bacon from the skillet, reserving 1 tablespoons rendered bacon fat.
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16
Crumble the bacon and set aside.
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17
In a small bowl, combine the bread crumbs, chopped parsley and 1 tablespoons of the reserved bacon fat, stirring to coat the bread crumb mixture.
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18
Sprinkle the crumb mixture over the top of the macaroni then sprinkle over the crumbs the 1/2 cup Parmesan cheese.
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19
Transfer macaroni to a large (12x14) buttered baking dish (I added the bacon on top at this point).
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20
Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes.
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21
Top with crumbled cooked bacon.
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22
Let sit 5 minutes before serving.
