INGREDIENTS
8 oz
asiago cheese
1/2 tsp
cayenne pepper
6 oz
cheddar
6 oz
cheddar
1 lb
cooked elbow macaroni
4 larges
egg yolks
1/2 cup
flat leaf parsley leaves
3 tbsp
flour
4 oz
fontina cheese
2 tsp
fresh thyme leaves
4 cloves
garlic
4 servings
kosher salt
1 tbsp
olive oil
1
pancetta
1/2 cup
parmesan cheese
4 servings
unsalted butter
5 cups
whole milk