Does this mac and cheese make my ass look fat?

I hung out with my friend Amy on Tuesday and we made the following mac and cheese. I've been messing around with different versions trying to get the perfect mixture of the classic mac and cheese taste and a little more flavor. I think this ones does it...it uses a lot of typically Italian ingredients (herbs, pancetta, fontina, parmesean) which gives the dish great flavor and texture. Of course...the cheese alone for this recipe costs like $25-30, so feel free to substitute in other less expensive kinds. Also, you can substitute bacon or lardons for the pancetta. This recipe is FULL of fat, so don't make it unless you are prepared to actually feel your ass getting bigger while you are eating...with that said, I think it's totally worth it. ENJOY!!!!!!!!!!!!!

Italian Mac and Cheese

Ingredients:

1 Medium shallot, diced
1 Stick of unsalted butter
16 Oz. small elbow macaroni
3 C whole milk
16 oz grated cheese (fontina, gruyere, and sharp cheddar)
1/4 C Parmigiano-Reggiano
1/4 C all purpose flour
1/2 Tsp fresh chopped rosemary
1/2 Tsp fresh thyme
1/4 Lb pancetta, diced
Olive oil
S&P

- Preheat the oven to 400.
- Bring a large pot of water to a boil. Add salt and cook macaroni for 8 minutes.
- Heat a few teaspoons of olive oil over medium heat in a large pot. Add diced pancetta and shallots to the pot. When the pancetta has browned add the stick of butter.
- Add the flour, mix around and allow the mixture to cook for 1-2 minutes. Turn the heat down to medium low.
- Whisk in milk and herbs and slowly continue to whisk, allowing the milk to come to a low boil. The mixture should become thick enough to coat a wooden spoon.
- Add grated cheese and stir mixture until the cheese is melted. Add salt and pepper to taste.
- Add cooked macaroni to the cheese sauce and mix.
- Pour mix into a 9X13 glass baking dish. Sprinkle the top with Parmigiano-Reggiano and bake uncovered for 20-25 minutes or until the top is golden brown.