Fab Fiona's Mac and Cheese...

1 pound dry uncooked macaroni or penne rigate,
8 pieces bacon, cooked and crumbled,
2 tablespoons butter,
3 tablespoons flour,
1 cup whole milk or half-and-half,
2 cloves garlic, minced
1/2 yellow onion, finely chopped,
handful of fresh parsley, finely chopped,
2 large eggs, whisked,
1 1/2 cup shredded parmesan or pecorino romano,
handful of cracker crumbs,
freshly ground black pepper to taste.


Melt the butter in a pan over medium heat.  As it just melts, stir in the flour.  Allow this mixture, called a "roux", to bubble for a few seconds.  Whisk in the milk a little bit at a time.  Next, slowly stir in your eggs, making sure they blend and aren't becoming scrambled!  Now you have a lovely cream sauce base.


Sautee your garlic and onions lightly, and add to the cream sauce.  Stir in your parsley, parmesan, and crumbled bacon.


Cook your pasta of choice to "al dente" according to the package directions, and toss with your cheese sauce.  Transfer to an oven-safe dish, and top with your cracker crumbs.  Bake at 350 degrees for about 30 minutes, until it is all bubbly and the cracker crumbs have browned.


Serve nice and hot, like Fiona!