Connecticut Macaroni And Cheese

Why do I call this Connecticut Macaroni and Cheese?
Connecticut's State song is that stuck a
feather in his hat, and called it Macaroni song.
I feel like a macaroni and cheese dinner tonight.
This is my best macaroni and cheese recipe.
With Bacon...

Ingredients:
3 strips bacon, micro cooked
1 cup chicken broth
1/2 cup cream
1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 red onion, peeled and chopped
2 cloves garlic peled and minced
1/2 lb. small pasta
1 Tbsp. Dijon mustard
1/2 cup shredded sharp cheddar cheese
1/2 cups shredded Gouda cheese
1 cup shredded Gruyere cheese
salt and pepper to taste
1/2 cup fresh bread crumbs
2 Tbsp. unsalted butter, melted
1/2 cup grated Parmesan cheese

Directions:
Preheat oven to 450 degrees F.
Bring a large pot of water to boil for the pasta.
Bring the chicken broth to a boil
in a medium saucepan and reduce to 3/4 cup over high heat.
Bring the cream to a boil in another large heavy saucepan
and reduce it to 1-1/2 cups.
Melt the butter and olive oil in another large heavy saucepan
and cook onions and garlic until translucent and tender.
Cook the pasta until al dente and drain.
Add the reduced cream and reduced broth to the onions,
then add the mustard and cheeses and whisk until melted and blended.
Add the seasonings. Add the pasta and mix well.
Spoon into the baking dish. In small bowl, mix bread crumbs,
melted butter and Parmesan cheese, sprinkle over casserole.
Bake at 400 degrees F. for 20-30 minutes
or until the top browns. Top with cooked bacon.