Laura's Crumb-Topped Macaroni and Cheese

• 1 lb cavatappi pasta
• 4 slices day old oat bread or 4 slices whole wheat bread
• 1 teaspoon extra virgin olive oil
• 12 lb pancetta, cut into 1/2 inch dice
• 10 tablespoons unsalted butter
• 3 12 cups whole milk
• 14 cup flour, plus
• 2 tablespoons flour
• 2 cups mozzarella cheese, grated
• 3 cups white cheddar cheese, grated
• 3 cups gruyere cheese, grated
• 2 cups Fontina cheese, grated
• 34 teaspoon grated nutmeg (don't use preground)
• fresh ground pepper

1. Bring a large pot of salted water to a boil.
2. Cook pasta for 8 minutes; pasta will be slightly undercooked.
3. Drain, rinsed with cold water, and drain again.
4. Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
5. Heat oil in a large saute pan over medium-high heat.
6. Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes.
7. Remove pancetta with a slotted spoon, and drain on paper towels.
8. Reserve 1 1/2 tablespoons pancetta drippings in pan.
9. Melt 4 tablespoons butter over medium-high heat with drippings.
10. Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes.
11. Transfer to a plate.
12. Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat.
13. Add flour to butter, whisking until smooth.
14. Add milk slowly, whisking constantly until combined.
15. Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes.
16. Remove from heat.
17. Add cheeses, and stir until melted.
18. Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt.
19. Season with pepper.
20. Preheat oven to 350F Place pasta in a 9-inch round baking dish that's 3-inches deep.
21. Stir in cheese sauce, 1 cup at a time, mixing well after each addition.
22. Spread bread crumbs on top.
23. Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes.
24. Serve hot.

cavatappi pasta, bread, extra virgin olive oil, pancetta, butter, milk, flour, flour, mozzarella cheese, cheddar cheese, gruyere cheese, fontina cheese, nutmeg, fresh ground pepper

Taken from www.food.com/recipe/lauras-crumb-topped-macaroni-and-cheese-341680 (may not work)