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1
Set oven to 350 degrees.
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2
In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings).
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3
Butter a 13 x 9-inch baking dish.
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4
Cook macaroni in salted boiling water until JUST firm-tender and still firm to the bite (do not overcook!) drain and rinse with cold water.
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5
In a large bowl toss together chopped cooked bacon, 1/4 cup reserved bacon drippings, add in breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup Parmesan cheese, toss to combine well and set aside.
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6
To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute.
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7
Add in the flour and whisk for about 3 minutes.
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8
Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens (whisking constantly for about 5-7 minutes).
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9
Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired.
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10
Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired).
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11
Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine.
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12
Transfer the macaroni/cheese mixture to a prepared baking dish.
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13
Bake for about 25-30 minutes.
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14
Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden.
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15
Let stand for 20 minutes before serving.
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16
Delicious!
