Cheese Lovers Mac and Cheese

This recipe is so good. It does have some cheeses that are not typical but a regular grocery store should have them.

Salt and Pepper to Taste
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour
1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Sprig Fresh Thyme
1 Bay leaf
1/2 tsp salt
1 1/2 cups Grated Fontina Cheese
1/2 Cup crumbled blue cheese (if you don't like this cheese substitute with Fontina Cheese)
3/4 Cup Grated Gruyere Cheese
3/4 Cup Grated White Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, saute the bacon until crisp, remove with slotted spoon and reserve
4. Saute the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, and salt, and let come to a simmer and stir frequently for 15 min
9. Stain the hot milk mixture into a metal bowl and discard the solids
10. Working quickly, mix in 1 Cup Fontina, Blue Cheese (or Extra Fontina if you don't like blue cheese, 1/2 cup Gruyere, 1/2 Cup White Cheddar, 1/2 Cup Parmesan, the reserved bacon, and parsley
11. Continue to stir until all cheese is melted
12. Add the cooked noodles to the cheese mixture to coat and place in baking dish
13. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles
14. Bake for about 15 to 20 min. or until bubbling and golden brown
15. Remove from oven when done and rest for 5 min.