Mac & Cheese Carbonara

• 2 cups mlik (2%)
• 3/4 cup heavy cream
• 1/3 cup parmesan (for carbonara sauce)
• 1/4 cup parmesan (for bread crumbs)
• 6 tablespoons unsalted butter
• 1 cup havarti
• 1 1/2 cups sharp cheddar
• 1/2 cup AP flour
• 1/2 cup panko bread crumbs
• 1 pound penne pasta
• 1 cup peas (they don't have to be cooked, but if they're frozen make sure they're thawed, we don't want any chipped teeth up in here)
• 10 strips peppercorn bacon
• 2 eggs

1. First, cook up the pasta (and make it al dente damnit, anything more is floppy, wiggly bullshit) and get the bacon in a pan over medium-high heat.
2. Preheat your oven to 350.
3. Get a medium-sized bowl and whisk together the heavy cream, eggs, 1/3 cup of parmesan, and some salt and pepper.
4. Next we're gonna make a roux, the mother of all delicious sauce-related things. Melt the butter on medium-low heat, then add the flour and stir for a minute.
5. Add the roux to your bowl of creamy, eggy goodness, and whisk like a madman until it's fully mixed together.
6. By now the pasta should be ready and drained, otherwise you're a horribly slow cook. Add half of your sauce to the pasta and stir until it's fully incorporated, then add the other half along with the peas, cheddar, and Havarti. Make sure you crumble up that bacon and put it in there too, then put the heat on low and stir until everything's melted and mixed together.
7. In another small bowl, mix together the panko and remaining 1/4 cup parmesan.
8. Pour the pasta into a baking dish, then cover the top with the now-gloriously-parmesanned bread crumbs.
9. Stick it in the oven for 25 minutes, and try not to burn yourself by instantly wanting to plunge your face into the deliciousness.

mlik, heavy cream, parmesan, parmesan, unsalted butter, havarti, cheddar, flour, bread crumbs, penne pasta, peas, bacon, eggs

Taken from food52.com/recipes/34134-mac-cheese-carbonara (may not work)