Bobby Flay's Mac and Cheese Carbonara

I LOVE homemade macaroni and cheese. I'm always on the lookout for improving mine. I think Bobby Flay's recipe is great. I personally like it a little milder so I use regular cheddar instead of the Asiago and White Cheddar. Any of the cheese can be substituted for regular cheddar, or try substituting Monterary Jack. I really like the egg yolk addition. It adds a lot to the creaminess to the sauce. The actual recipe can be found at http://www.foodnetwork.com/recipes/bobby-flay/mac-and-cheese-carbonara-recipe/index.html

Ingredients
1 T. olive oil
1 - inch thick piece pancetta, diced small (I prefer mine without the pancetta)
3 cloves garlic, finely chopped (As much as I LOVE garlic, I prefer my mac/cheese without it)
3 T. all purpose flour
5 cups whole milk, heated
4 large egg yolks, lightly whisked
2 tsp finely chopped thyme leaves
1 tsp cayenne pepper
2 cups freshly grated Asiago cheese
1 1/2 cups Irish White Cheddar
1 1/2 cups cheddar
1 cup grated fontina
1/2 cup freshly grated Parmigiano Reggiano (I used Parmesan)
Salt/pepper
1 pound macaroni (I like using corkscrew or shells), cooked just UNDER al dente
1/2 cup parsley, if you want

Directions

Preheat oven to 350 degrees F. Butter bottom and sides of a 3 qt baking dish and set aside.

So, I just skip this step, but here it is: Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides. Remove with a slotted spoon to a plate lined with paper towels. Add garlic to the pan and cook until slightly golden, whisk in the flour and cook for one to two minutes.

Whisk in 5 cups of the HOT milk, increase the heat to high and cook, (Since I skip the above step, I whisk the flour into COLD milk, then heat it up...) whisking constantly until thickened. Whisk a little of the hot milk into your egg yolks. The slowly whisk the egg yolk mixture into the thickened milk mixture until incorporated and let cook 1 - 2 minutes. Remove from the heat and whisk in thyme,cayenne, and all of the cheese until completely melted. Season with salt and pepper. If mixture appears too thick, add a milk 1/4 cup at a time.

Place cooked noodles into a large bowl, add the cheese sauce, reserved pancetta--if using, and parsley. Stir until combined. Transfer mixture into prepared pan. Top with grated cheeses of choice. Bake in oven until heated through and top is golden brown, 12-15 minutes. Remove from heat and let rest 10 minutes before serving.