- 3 1/4 cups large elbow macaroni (about 11 ounces)
- 12 bacon slices
- 3 cups fresh coarse breadcrumbs made from French bread (about 4 ounces)
- 1 cup (packed) finely grated Parmesan cheese (about 4 ounces)
- 1/2 cup chopped fresh Italian parsley
- 2 garlic cloves, minced
- 3 tablespoons all purpose flour
- 6 cups whole milk
- 6 large egg yolks
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 3 1/2 cups (packed) grated Fontina cheese (about 14 ounces)
- 1 1/4 cups frozen peas
- Preheat oven to 350°F Butter 13x9x2-inch baking dish. Cook macaroni in heavy large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse and drain again.
- Cook bacon in heavy large pot over medium heat until crisp, about 10 minutes. Transfer bacon and 1/4 cup pan drippings to large bowl. Add breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup parsley to bacon; toss to coat.
- Add minced garlic to remaining pan drippings in pot and sauté over medium heat until fragrant, about 30 seconds. Add flour and whisk 3 minutes. Gradually whisk in whole milk, then egg yolks, salt and pepper. Cook until mixture thickens, whisking constantly, about 12 minutes. Add 2 cups Fontina cheese and remaining 3/4 cup Parmesan cheese; whisk until cheeses melt. Remove from heat. Mix in peas, macaroni and remaining 1/4 cup parsley. Stir in remaining 1 1/2 cups Fontina. Transfer macaroni mixture to prepared dish. (Can be prepared 6 hours ahead. Cover macaroni and breadcrumb mixtures separately and refrigerate. Before continuing, bake refrigerated macaroni mixture, covered, at 350°F until just heated through, about 30 minutes.)
- Sprinkle breadcrumb mixture over macaroni mixture. Bake just until topping is golden, about 15 minutes. Let stand 15 minutes before serving.