Rub it Right Mac N Cheese

Serves 10 (healthy... er, generous portions.  There's nothing healthy about this recipe!)

Ingredients:

- unsalted butter

- thick sliced bacon (6-10 slices, depending on how bacony you like your sides)

- 6 cloves garlic, finely chopped

- 3 TBS all-purpose flour

- 5 cups (plus extra if needed) whole milk, hot

- 4 egg yolks, lightly whisked

- 2 TBS Rub it Right (you can definitely add more if you'd like)

- 2 cups Asiago cheese, grated, plus additional for top

- 1 1/2 cups Irish white cheddar, grated, plus additional for top

- 1 1/2 cups American cheddar, grated, plus additional for top

- 1 cup Fontina cheese, grated, plus additional for top

- 1/2 cup parmesean cheese, grated, plus additional for top

- salt and pepper to taste

- 2 pounds of your favorite noodles (we used shells)

Preheat the oven to 375 degrees. Butter the bottom and sides of a casserole dish and set it aside. Cook your bacon until desired crispness and set aside. Lightly coat the bottom of a pot/5 quart pan with bacon grease. Over medium heat, add the garlic and lightly brown (about 1 minute). Whisk in the flour and cook for 1 to 2 minutes (stir constantly). Whisk in the hot milk and raise the heat to high. Cook while constantly whisking until the milk thickens (the milk will begin to boil but it will be just fine as long as you keep whisking!). Whisk in the yolks until incorporated and cook an additional 1 to 2 minutes. Remove the pot from hear and whisk in the Rub it Right and all cheeses until completely melted. You may add additional milk, 1/4 cup at a time, until you reach desired creaminess. Add the cooked macaroni and bacon and stir until combined. Transfer the mixture to a baking dish and cover with remaining cheese. Bake until the top is golden brown (about 15 minutes) and remove from heat to rest for about 10 minutes before serving.