Macaroni & Cheese

½ cup extra virgin olive oil

1 lb high quality smoked bacon, cut into lardoons

1 cup flour

1 cup white wine

4 qts heavy cream, hot

2 lb aged Vermont cheddar, such as Shelbourne Farms, grated

2 lb parmigiano reggiano

2 cups crumbled stilton or other blue cheese

salt and pepper to taste

- over low to medium heat, render the bacon lardoons in the olive oil until crispy.

- remove bacon and reserve. Add flour to olive oil/bacon fat mixture and whisk thoroughly to combine.

- cook, whisking often, 5 minutes.

- add wine, all at once, whisking constantly for 1 minute.

- add hot cream and whisk to thoroughly combine all ingredients.

- add cheeses, one at a time, stirring after each addition until fully incorporated.

- season to taste with salt and pepper.