Bobby Flay's Macaroni And Cheese Carbonara

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Unsalted butter, for the baking dish

1 tablespoon olive oil

1 (1-inch-thick) slice pancetta, cut into small dice

4 cloves garlic, finely chopped

3 tablespoons all-purpose flour

5 cups whole milk, or more if needed, hot

4 large egg yolks, lightly whisked

2 teaspoons finely chopped fresh thyme leaves

1/2 teaspoon cayenne pepper

2 cups (8 ounces) grated Asiago cheese, plus more for the top

1 1/2 cups (6 ounces) grated Irish white cheddar, plus more for the top

1 1/2 cups (6 ounces) grated American cheddar, such as Goot Essa Mountain Valley, plus more for the top

1 cup (4 ounces) grated aged fontina cheese, plus more for the top

1/2 cup freshly grated Parmesan cheese, plus more for the top

Kosher salt and freshly ground black pepper

1 pound elbow macaroni, cooked just under al dente

1/2 cup coarsely chopped fresh flat-leaf parsley leaves

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