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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 1 inch pancetta (thick piece, cut into small dice)
- 3 cloves garlic (finely chopped)
- 3 Tbsp. all purpose flour
- 7 cups whole milk (heated)
- 4 large egg yolks (lightly whisked)
- 2 tsp. fresh thyme leaves (finely chopped)
- 1 tsp. cayenne pepper
- 2 cups asiago cheese (freshly grated, plus more for the top)
- 1 1/2 cups white cheddar (Irish, plus more for the top)
- 1 1/2 cups cheddar (Mountain Valley, plus more for the top)
- 1 cup fontina cheese (grated, plus more for the top)
- 1/2 cup Parmigiano Reggiano (freshly grated, plus more for the top)
- salt
- freshly ground black pepper
- 1 lb. elbow macaroni (cooked just under al dente)
- 1/2 cup flat leaf parsley (coarsely chopped)
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