Oh boy. This was incredible. Un-****ing-believable. Make it instantly. The bacon… the onions… the cheese. Just make it. Adapted from www.thepioneerwoman.com
1 lb. elbow pasta
8 tablespoons butter
2 whole medium onions, halved then thinly sliced
10 slices bacon
1/4 cup flour
2 cups milk
1/2 cup half-and-half
2 egg yolks, beaten
3/4 cup gruyere cheese
3/4 cup white cheddar
3/4 cup parmesan
4 ounces goat cheese
salt and pepper
Boil the pasta for half the time of the directions on the box. Drain and set aside.
Cook the bacon until almost crispy. Place on paper towels, crumble and set aside. Save 1 tablespoon of the bacon grease, set aside for later.
In a skillet melt 4 tablespoons butter and saute the onions on medium-low until lightly browned.
In a large pot melt the rest of the butter and 1 tablespoon of the bacon grease. Sprinkle in the flour and whisk to combine. Cook, stirring constantly, for 1 minute over medium heat. Add the milk and half-and-half and whisk to combine. Cook for 3-5 minutes until thick. Reduce heat to low and add salt and pepper.
Beat egg yolks and add 1/4 cup of the warm milk mixture to the eggs while stirring, then add the eggs to the pot. Stir to combine and cook for another minute.
Add all the cheeses to the pot and stir until melted. Add most of the onions and bacon and stir to combine. Add the pasta and stir to combine (I did not end up using all the pasta, you want to make sure its extra ooey-gooey). Taste for salt and pepper. Pour into a 9x13 baking dish and sprinkle the rest of the bacon and onion on top. Bake in 350 oven for 15-25 minutes, until hot and bubbly.