Amazingly delicious macaroni and cheese with bacon

Ingredients:

• 450 g medium shells or any other short pasta
• 2 tbsp. grated cheese Cheddar (approximately 225 gr.)
• 2 tbsp. grated cheese Fontina (approximately 225 gr.)
• 1 cup finely grated Parmesan cheese (about 110 g)
• Cold-pressed olive oil
• 6 slices bacon, cut crosswise into 1.25cm pieces.
• 3 tbsp (45 g) unsalted butter
• 1 onion, diced into 0.5 cm cubes
• Coarse salt
• 1/2 cup flour
• 1 liter of whole milk
• 1/4 cup Dijon mustard
• Tabasco sauce or any other hot sauce

Preparation:

1. Spray a large skillet with olive oil. Add the bacon and place it over medium heat. Cook for 8-10 minutes, stirring occasionally, until golden and crispy.
   
   Remove the bacon from the pan and pat dry with paper towels. Don't throw away the rendered bacon fat—be sure to save this delicious treat!
2. Add butter and onion to the pan with the bacon fat, season with salt and cook for 4-6 minutes, until the onion is soft and fragrant.
   
   Add flour and cook for about 3 minutes, stirring constantly, until the mixture resembles wet sand.
3. Slowly pour in the milk, whisking constantly, then add the Dijon mustard and a splash of Tabasco sauce. Season with salt and bring to a boil, then reduce the heat to low. Simmer for 6-8 minutes, until the sauce is slightly thicker than heavy cream. This article will explain the types and using Tabasco sauce.
4. Meanwhile, bring a large pot of water to a boil. Add the pasta and cook for 1 minute less than the package directions. Taste the pasta; it should be done, but still have a firm texture in the center. This is called al dente. Drain.