There's No Place Like Home - Page 2
Preheat the oven to 350°F. Pour water into a 3-quart pot and bring to a boil over high heat. Meanwhile, cook the bacon, drain and crumble and set aside.
In a small saucepan, melt 2 1/2 tbsp of butter over low heat. Add bread crumbs and Parmigiano-Reggiano cheese, toss well, and set aside.
Put remaining 3 tbsp butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour burn. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add 4 1/2 tsp salt, 4 grinds of pepper, the Gruyère, Fontina and mascarpone, dashes of nutmeg and cayenne, and continue to whisk until the cheese is melted and incorporated. Remove the pot from the heat.
Add 1 tbsp of salt and the pasta to the boiling water and cook until al dente, approximately 8 minutes. Drain the macaroni in a colander and add it to the pot with the cheese sauce. Add crumbled bacon or prosciutto and mix well with a wooden spoon.
Pour the macaroni mixture into an 8”x8” baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake until golden brown and bubbly, 30-35 minutes. Serve hot and garnish with fresh parsley. Serves 4.