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Preheat oven to 350 degrees F. Cook macaroni for half the time of the package instructions, drain, and set aside.
In a large skillet, fry the bacon until crispy. Drain on a paper towel, and chop into small bits. Reserve 1 tablespoon of the bacon grease.
In the same skillet that you fried the bacon in, add the onions, and cook over medium-low heat for 15 to 20 minutes, or until golden-brown, caramelized, and soft. Set aside.
In a pot, melt 4 tablespoons butter. Sprinkle in flour, and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute.
Pour in milk, and cook for 3 to 5 minutes, or until thick. Reduce heat to low. Add salt and pepper to taste. (Do not under-salt!)
Beat egg yolks in a separate small bowl, and then drizzle 1/4 cup hot milk mixture into the yolks, stirring constantly. Pour egg mixture back into sauce, and cook for another minute.
Add cheese, and stir until melted. Add onions and bacon, and stir. Taste for seasoning, and add more salt if needed.
Add cooked macaroni and stir to coat. Pour into a baking dish, and bake for 15 to 20 minutes, or until sizzling and hot.