4 slices day old oat bread or 4 slices whole wheat bread
1 teaspoon extra virgin olive oil
12 lb pancetta
cut into 1/2 inch dice
10 tablespoons unsalted butter
3 12 cups whole milk
14 cup flour
plus
2 tablespoons flour
2 cups mozzarella cheese
grated
3 cups white cheddar cheese
grated
3 cups gruyere cheese
grated
2 cups Fontina cheese
grated
34 teaspoon grated nutmeg (dont use preground)", "fresh ground pepper
Instructions
Bring a large pot of salted water to a boil.
Cook pasta for 8 minutes; pasta will be slightly undercooked.
Drain, rinsed with cold water, and drain again.
Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
Heat oil in a large saute pan over medium-high heat.
Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes.
Remove pancetta with a slotted spoon, and drain on paper towels.
Reserve 1 1/2 tablespoons pancetta drippings in pan.
Melt 4 tablespoons butter over medium-high heat with drippings.
Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes.
Transfer to a plate.
Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat.
Add flour to butter, whisking until smooth.
Add milk slowly, whisking constantly until combined.
Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes.
Remove from heat.
Add cheeses, and stir until melted.
Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt.
Season with pepper.
Preheat oven to 350F Place pasta in a 9-inch round baking dish that's 3-inches deep.
Stir in cheese sauce, 1 cup at a time, mixing well after each addition.
Spread bread crumbs on top.
Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes.