Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Butter a 9 x 13 inch baking pan generously. Splash in a little milk or hot water as needed for thinning. Add all the cheese in and stir them around to melt.Īdd the cooked macaroni and stir to coat. Once combined, pour the mixture into the pot with the white sauce, stirring constantly.
Spoon about 1/4 cup of the hot white sauce into a small bowl containing the beaten egg, stirring the egg with a fork as you drizzle it in. Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. Unwrap the goat cheese.Ĭook the macaroni until just undercooked. Grate the Parmesan, Gruyere, and fontina cheeses. In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Chop the bacon into bite-size bits and set aside. Next, fry the bacon until chewy but not yet crisp.
Roast them in the oven until deep golden brown, 20 to 25 minutes. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper.
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