Mac 'n' cheese with baked bacon and bread topping

Ingredients:

• 220 g of pasta
• 2.5 cups chilled milk
• 110 g of provolone cheese, coarsely grated
• 110 gr. Asiago cheese, grated on a coarse grater
• 2 large eggs
• 2 green onions, chopped
• 3 slices white sandwich bread, torn into small pieces
• 3 strips of bacon
• 1 medium onion, chopped
• 1 clove garlic, minced
• 3 tbsp. premium flour
• 1/8 tsp cayenne pepper

Preparation:

1. Preheat oven to 190°C. Grease a 2-quart shallow dish with butter.
2. In a large saucepan of salted boiling water, cook the pasta until al dente, about 5 minutes. Drain and transfer to the prepared pan along with 1/4 cup cold milk (this will cool the pasta and prevent it from sticking together).
3. Meanwhile, combine the cheeses in a small bowl. In a medium bowl, whisk the eggs with 1/4 cup milk. Add the green onions, bread, and half the cheese to the egg mixture and set aside.
4. In a large skillet over medium heat, cook the bacon until crisp; drain on paper towels. Drain all but 2 tablespoons of the fat from the skillet. Add the onion and garlic; cook, stirring, until the vegetables are browned, about 4 minutes. Add the flour, cayenne pepper, and 1 teaspoon of salt; cook for 2 minutes.
5. Gradually add the remaining 1 3/4 cups milk and 3/4 cup water. Bring to a boil, stirring until thickened. Remove from heat and cool slightly, whisking. Stir in the remaining cheese. Add the sauce to the pasta, tossing to coat evenly.
6. Crumble the bacon and stir it into the egg and bread mixture. Spread the mixture evenly over the pasta. Place the dish on a baking sheet and bake until golden brown, about 35-40 minutes. Remove the mac and cheese from the oven, let it rest for 5 minutes, and serve.