Chop pancetta into small cubes and place them in a cold frying pan over medium heat. Starting cold helps render the fat evenly. Cook for about six minutes until golden and crispy. Remove with a slotted spoon and set aside. Be sure to drain any excess grease.

While the pancetta is cooling, bring a pot of salted water to a rolling boil. Cook the macaroni according to package instructions, stopping when just al dente. Drain but keep the pasta warm so it blends smoothly with the sauce.

Melt butter in a large saucepan over medium heat. Once melted, sprinkle in flour and whisk constantly until smooth, creating a roux. Gradually add the milk, stirring constantly, and simmer gently. Slowly add shredded mozzarella, fontina, and provolone, stirring until fully melted. Reserve half the parmesan for topping later!

Add the warm pasta to your cheese sauce, making sure each macaroni is coated in creamy goodness. Toss in half of the pancetta for extra flavor. Mix everything together thoroughly.

Preheat your oven to 400°F. Pour the pasta mixture into your baking dish and spread it out evenly. Sprinkle breadcrumbs, the remaining parmesan, and the rest of the pancetta over the top. Bake uncovered for 20 minutes or until the top is golden and bubbly.

Remove from the oven and sprinkle chopped parsley over the mac and cheese for a touch of color and freshness. Serve immediately while it’s gooey and warm!