Bacon Macaroni and Cheese with Caramelized Shallots and Onions

This is beyond decadent and is essentially a heart attack waiting to happen. But it is winter, and I am in need of comfort food! I decided to experiment with some alcohol and bacon in this one, and it turned out ooey, gooey, and incredibly rich. The bread crumb topping adds an essential crunch to the otherwise gooey goodness.

Ingredients:

• 1 lb cavatappi (or pasta of your choice)
• 2 cups grated fontina
• 5 cups grated sharp cheddar
• 1/2 cup grated parmesan
• 8 oz bacon, sliced
• 1 1/2 tbs bacon grease
• 7 tbs butter
• 1 large onion, thinly sliced then cut in half cross-wise
• 2 shallots, thinly sliced
• 1/2 cup flour
• 5 cups milk, divided
• 1/4 cup vermouth
• 1/2 cup grated parmesan for topping
• 1/2 cup breadcrumbs for topping

Preheat your oven to 350˚. In a large pot over medium-low to low heat, melt 2 tbs of butter. Add the shallots and onions and slowly caramelize for about 30 minutes, or until brown.

While this is cooking, cook your pasta for about 8-9 minutes, until just tender but still firm (check the cooking time on your pasta label).

Fry the bacon until crispy, save the grease. When the onions and bacon are done, set them aside for later. Mix 1/2 cup grated parmesan and 1/2 cup breadcrumbs in a bowl and set aside for later.

Melt the remaining 5 tbs of butter and 1 1/2 tbs of bacon grease together in a large pot (I used the same pot I caramelized the onions in), then slowly whisk in the flour to make a roux. Add 2 cups of milk whisking constantly until smooth. Add the remaining 3 cups of milk and the vermouth, stirring until thickened and just about to boil. Remove from heat and stir in the onions and bacon, then add the grated fontina, cheddar, and 1/2 cup of parmesan. Fold the cooked pasta into the cheese mixture and stir well to coat. Pour the contents into a baking dish (with all the butter in the dish I didn’t bother greasing it), and cover with the parmesan and breadcrumb mixture. Bake uncovered for 30 minutes, then let cool for 3 minutes or so before serving (it’ll be piping hot!). Serve and devour.