How to make Rick's awardwinning mac and cheese

Cheese Lovers
5 cheese Mac and Cheese
Recipe courtesy Rick Massa

Kosher salt
1 (16ounce) package maca
roni (cellentani or other curly
noodle)
¼ pound bacon, diced (pref
erably applewood smoked bacon)
1 medium onion, diced
5 tablespoons unsalted butter,
plus more to butter baking dish
6 tablespoons all-purpose
flour
1 tablespoon Dijon mustard
2½ cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
½ teaspoon salt
1½ cups grated fontina
½ cup crumbled blue cheese
¾ cup grated Gruyere
¾ cup grated white Cheddar
(Australian)
¾ cup grated Parmesan
3 tablespoons chopped Italian
parsley leaves
¼ cup bread crumbs

Preheat oven to 450° F and butter a 9-x-13-inch glass baking dish.

Bring a large pot of water to a boil and add salt. Cook macaroni according to package directions. Drain.

In a large Dutch oven or other heavy pot, sauté the bacon until crisp. Remove bacon with a slotted spoon and reserve. Sauté the onion in the bacon drippings until soft. Add the five tablespoons butter to the onion mixture and melt the butter stirring with a wooden spoon.

Using a whisk, add the flour, and stir constantly until well mixed with the fat, making a roux. Whisk in the mustard. Gradually add the milk and cream, whisking constantly.

Add the thyme, bay leaf and salt. Let come to a simmer and stir frequently for 15 minutes.

Strain the hot milk mixture into a metal bowl and discard the solids.

Working quickly, mix in 1 cup fontina, the blue cheese, ½ cup Gruyere, ½ cup white Cheddar, ½ cup Parmesan, the reserved bacon, and parsley. Continue to stir until all cheese is melted.

Add the cooked noodles to the cheese mixture to coat. Add the noodle mixture to the prepared baking dish. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles.

Bake for about 15 to 20 minutes or until bubbling and golden brown. Remove from oven when done and rest for five minutes.