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1
Preheat oven to 450 degrees F and butter a 9 by 13-inch glass baking dish.
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2
Bring a large pot of water to a boil and add salt.
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3
Cook macaroni according to package directions.
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4
Drain.
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5
In a large Dutch oven or other heavy pot, saute the bacon until crisp.
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6
Remove bacon with a slotted spoon and reserve.
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7
Saute the onion in the bacon drippings until soft.
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8
Add the 5 tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.
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9
Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux.
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10
Whisk in the mustard.
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11
Gradually add the milk and cream whisking constantly.
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12
Add the thyme, bay leaf, and salt.
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13
Let come to a simmer and stir frequently for 15 minutes.
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14
Strain the hot milk mixture into a metal bowl and discard the solids.
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15
Working quickly, mix in 1 cup fontina, blue cheese, 1/2 cup Gruyere, 1/2 cup white Cheddar, 1/2 cup Parmesan, the reserved bacon, and parsley.
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16
Continue to stir until all cheese is melted.
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17
Add the cooked noodles to the cheese mixture to coat.
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18
Add the noodle mixture to the prepared baking dish.
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19
Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles.
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20
Bake for about 15 to 20 minutes or until bubbling and golden brown.
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21
Remove from oven when done and rest for 5 minutes.
