Prep Time: 1 hour

Serves 6-8

Ingredients:

1 pound thick-cut bacon (don’t skimp, get the good stuff!)

1 pound cooked pasta (farfalle, shells, penne, and elbows work well)

½ cup butter

½ cup flour

6-7 cups whole milk

1 teaspoon fresh grated nutmeg

1 cup shredded cheddar cheese

1 cup shredded jack cheese

1 teaspoon Kosher salt

2 tablespoons fresh cracked black pepper

Directions:

Place the cooked pasta in a large metal bowl.

Cut the bacon into 1/8-inch strips. Place the bacon in a medium sized stainless steel pot over medium heat. Cook the bacon, stirring occasionally with a wooden spoon. Once the bacon becomes golden brown, and all the fat has rendered, remove it from the pan and set it on a paper towel. Do NOT discard the remaining fat from the pan!

Add the ½ cup of butter to the pan- stir the fat with a wooden spoon making sure to scrape all the brown bits up- this is where all the flavor is.

Place the flour in the butter/bacon fat mixture. Stir this mixture with a wooden spoon for 5 minutes.

Add the milk- use a whisk at this point, stirring continuously- the sauce should begin to thicken after 4-5 minutes.

Put the grated cheeses and bacon in the béchamel sauce, and mix with the wooden spoon until all of the ingredients are incorporated, and the cheese is melted. Season the cheese mixture with the salt, pepper, and fresh grated nutmeg.

*The mixture should coat the back of the spoon- if it’s a bit too thick simply add more milk.

Pour the delicious cheese sauce over the noodles making sure all of the cooked pasta is coated.

Place the pasta mixture in a greased, oven proof crock and cook for 35-40 minutes, or until the top becomes golden brown, and the cheese bubbles.