First things first: preheat your oven to 350°F (175°C). Grab your trusty baking dish and butter it generously. This will ensure that your mac and cheese launch smoothly out of the dish once it is done.

In a large skillet, heat the olive oil over medium heat. Toss in the diced pancetta and cook until it’s crispy. This should take about 4 to 5 minutes. The goal? You want that savory goodness released into the oil. Once crispy, incorporate the minced garlic. Sauté for one more minute until fragrant. Don’t let it burn!

In the same skillet, sprinkle in the flour, stirring consistently for another minute. This process creates a roux, essential for thickening. Gradually whisk in the warmed milk. Stir steadily to prevent lumps. Keep whisking until the mixture thickens—about 5 to 7 minutes. You want a smooth, creamy consistency.

Once your sauce is nice and thick, add the egg yolks, and whisk until blended. It’s like adding a secret weapon! Season with thyme, cayenne pepper, Dijon mustard, and smoked paprika. Those spices are the secrets to the unforgettable taste!

Next comes the fun part! Gradually mix in the Asiago, Irish cheddar, sharp American cheddar, fontina, and Parmesan. Stir until everything is melted and well combined. The mixture should be decadently creamy!

In a large bowl, toss the cooked macaroni with your saucy concoction. Add more salt and pepper to taste. Toss until every piece of pasta is generously coated in that dreamy cheesy goodness.

Pour the macaroni and cheese mixture into your prepped baking dish. Top with remaining cheese for a generous layer of melty goodness.

Pop the dish into the preheated oven. Bake for 30-35 minutes or until bubbly and golden on top. Resist the urge to open the oven door too often! We want that perfectly melted top.

Once it’s ready, let it cool for about 5–10 minutes. Then sprinkle with fresh parsley for a splash of color. This touch finishes the dish beautifully. Now you’re ready to dive in!