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Ingredients
US|METRIC
4 SERVINGS
- unsalted butter (for the baking dish)
- 1 Tbsp. olive oil
- 1 slice pancetta (cut into small dice)
- 4 cloves garlic (finely chopped)
- 3 Tbsp. all-purpose flour
- 5 cups whole milk (or more if needed, hot)
- 4 large egg yolks (lightly whisked)
- 2 tsp. fresh thyme leaves (finely chopped)
- 1/2 tsp. cayenne pepper
- 2 cups asiago cheese (grated, plus more for the top)
- 1 1/2 cups white cheddar (grated Irish, plus more for the top)
- 1 1/2 cups cheddar (grated American, such as Goot Essa Mountain Valley, plus more for the top)
- 1 cup fontina cheese (grated aged, plus more for the top)
- 1/2 cup grated Parmesan cheese (freshly, plus more for the top)
- ground black pepper
- kosher salt
- 1 lb. elbow macaroni (cooked just under al dente)
- 1/2 cup flat leaf parsley leaves (coarsely chopped fresh)
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