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1
Preheat oven to 350 degrees F. Butter a 7 x 10 baking dish.
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2
Place baking dish on a parchment-lined baking sheet.
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3
Bring a large stock pot of water to boil.
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4
Salt water and boil pasta for 7 minutes.
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5
Drain, add 1 tablespoon butter and set aside.
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6
Place bacon in a cast iron skillet and cook until slightly crispy.
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7
Drain on paper towels.
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8
When cool enough to touch, rough chop and set aside.
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9
Cut bread of your choice into 1-inch cubes.
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10
Toss cubes into a small mini food processor and grind to fine crumbs.
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11
Place on a small baking sheet and toast in the oven for 7 minutes.
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12
Set aside.
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13
Combine whole milk and heavy cream in a small, heavy duty saucepan and warm over medium heat (dont boil).
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14
Add 2 tablespoons of butter, Celtic sea salt, white pepper, and nutmeg.
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15
When warm to the touch, add 1 1/4 cup of cheddar and the fontina to the milk mixture.
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16
Whisk until melted.
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17
In the same pot that you boiled the water in, combine the pasta, cheese-milk mixture, and the bacon.
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18
Pour into prepared baking dish.
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19
Top with the remaining 1/4 cup white cheddar.
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20
Sprinkle with bread crumbs and Parmesan cheese.
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21
Dot with the remaining 2 tablespoons of butter.
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22
Bake for 20-30 minutes or until slightly golden on top and bubbling.
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23
Let sit for 5 minutes before devouring.
