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1
Preheat oven to 350F Butter 13x9x2-inch baking dish.
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2
Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite.
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3
Drain.
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4
Rinse and drain again.
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5
Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes.
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6
Transfer bacon and 1/4 cup pan drippings to large bowl.
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7
Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.
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8
Add minced garlic to remaining pan drippings in pot and saute over medium heat until fragrant, about 30 seconds.
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9
Add flour and whisk 3 minutes.
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10
Gradually whisk in whole milk, then egg yolks, salt and pepper.
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11
Cook until mixture thickens, whisking constantly, about 12 minutes.
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12
Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt.
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13
Remove from heat.
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14
Mix in peas, macaroni and remaining 1/4 cup parsley.
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15
Stir in remaining 1 1/2 cups Fontina.
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16
Transfer macaroni mixture to prepared dish.
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17
(Can be prepared 6 hours ahead.
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18
Cover macaroni and breadcrumb mixtures separately and refrigerate.
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19
Before continuing, bake refrigerated macaroni mixture, covered, at 350F until just heated through, about 30 minutes.)
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20
Sprinkle breadcrumb mixture over macaroni mixture.
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21
Bake just until topping is golden, about 15 minutes.
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22
Let stand 15 minutes before serving.
