INGREDIENTS
6
slices bacon, chopped
1
shallot, minced
2
garlic cloves, minced
Kosher salt
1/2 lb
elbow macaroni
4 tbsp
butter
2 tbsp
flour
1 1/2 cups
milk
4 oz
Fontina cheese, shredded (I used a Gruyere; you can really use any cheese you like)
4 oz
extra-sharp cheddar cheese, shredded
cayenne pepper