• Heat a 10-inch cast-iron pan over med-high. Add bacon and cook 8 to 10 min. Remove to a plate with a slotted spoon and reduce heat to medium. Add onion and season with salt. Cook, stirring often, 12 to 15 min. Add cream cheese and Fontina.

  • Whisk milk with cornstarch. Stir into skillet and bring to a simmer; cook 2 min. Top with bacon and serve warm. Makes 2 3/4 cups.

Nutrition Facts

382 calories; 32 g total fat; 17 g saturated fat; 640 mg sodium. 8 g carbohydrates; 1 g fiber; 6 g sugar; 15 g protein;