I got this recipe from the February issue of Family Circle and it's quickly become a family favorite. Try it out!
1 box (16 oz) cellantani or macaroni
1/4 lb. bacon, diced
1 medium onion, diced
5 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 Tbsp. Dijon mustard
2 1/2 cups whole milk
2 cups heavy cream
1 sprig fresh thyme
1 bay leaf
1/2 tsp. salt
1 1/2 cups grated Fontina cheese
1/2 cup crumbled blue cheese
3/4 cup grated Gruyere cheese
3/4 cup grated white Cheddar cheese
3/4 cup grated Parmesan cheese
3 Tbsp. chopped Italian parsley
1/4 cup bread crumbs
1) Heat oven to 450 degrees. Grease a 13x9x2-inch glass baking dish.
2) Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
3) In a large heavy pot, saute bacon until crisp, 7 minutes. Remove with a slotted spoon and reserve. Add onion to bacon drippings; saute until soft, 4 minutes. Add butter to pot and melt, stirring.
4) Whisk in flour, stirring constantly until smooth and light brown in color. Whisk in mustard. Gradually add milk and cream, whisking.
5) Stir in thyme, bay leaf and salt. Bring to a simmer. Stir frequently, simmering for 15 minutes.
6) Strain hot milk mixture into a metal bowl, discard solids. Quickly mix in 1 cup of the Fontina, blue cheese, 1/2 cup of the Gruyere, 1/2 cup of the Cheddar, 1/2 cup of the Parmesan, bacon and parsley. Continue to stir until all cheeses are melted.
7) Add pasta to cheese sauce; stir to coat. Pour into prepared dish. In a smal bowl, mix remaining 1/2 cup Fontina, 1/4 cup Gruyere, 1/4 cup Cheddar, 1/4 cup Parmesan and bread crumbs together. Sprinkle over pasta. Bake at 450 degrees for 15 minutes or until bubbling and golden brown. Let rest 5 minutes before serving.