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1
Preheat oven to 350 degrees F. Butter the bottom and sides of a 3 quart baking dish and set aside.
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2
Heat the oil in a large saute pan over medium heat.
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3
Add the pancetta and cook until golden brown on all sides.
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4
Remove with a slotted spoon to a plate lined with paper towels.
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5
Add the garlic to the pan and cook until lightly golden brown.
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6
Whisk in the flour and cook for 1 to 2 minutes.
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7
Whisk in 6 cups of the hot milk, increase the heat to high and cook, whisking constantly until thickened, 3 to 5 minutes.
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8
Whisk in the eggs until incorporated and let cook for 1 to 2 minutes.
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9
Remove from the heat and whisk in the thyme, cayenne, and all of the cheese until completely melted, season with salt and pepper.
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10
If the mixture appears too thick, add some of the remaining milk 1/4 cup at a time.
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11
Place the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta and parsley and stir until combined.
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12
Transfer the mixture to the prepared pan.
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13
Combine together additional Asiago, Cheddars, Fontina, and Parmesan in a bowl and sprinkle evenly over the top of the macaroni.
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14
Bake in the oven until heated through and the top is lightly golden brown, 12 to 15 minutes.
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15
Remove from the oven and let rest 10 minutes before serving.
