Four-Cheese Shells and Cheese with Bacon on a Shallot Garlic White Cheddar Mornay Sauce

One of the ultimate comfort foods. The best way to make it is to keep it simple and basic. O.K., I snuck in some bacon, but just a little! I used medium shells here. Most any short pasta will do, just try to use one that has ridges on it like penne or shells to hold the cheese sauce. Plating it with the White Cheddar Mornay Sauce is optional, but takes it to another level.

Serves about 3-4.

Ingredients:

• 2 thick slices of bacon, 1/4 inch dice, cooked

• 2 tablespoon of flour, divided

• 2 tablespoons of unsalted butter, divided, plus more for the baking dish

• 2 cups of whole milk, divided

• 1/2 cup of cream

• 1/2 cup of Gruyere, shredded

• 1 cup of white cheddar, shredded, divided

• 1/2 cup of Velvetta, 1/2 inch cubes

• Kosher salt and white pepper

• 6 ounces of medium shells or penne

• 1/3 cup of Panko crumbs

• 2 tablespoons of grated parmesan cheese

• 1 tablespoon of chopped parsley

Directions:

• Cook the chopped bacon in a medium saucepan over medium heat. Using a slotted spoon, remove the bacon to a plate paper towel-lined plate. Remove all the bacon drippings.

• In the same pan, heat 1 tablespoon of butter then add the flour, cooking it for about 2 minutes. Slowly whisk in the milk and let it thicken slightly. Then add the cream and heat through. Add the gruyere, the cheddar, and the Velvetta and slowly cook until it all melts together into a smooth sauce. Season with salt and white pepper if needed.

• Meanwhile, cook the pasta about 2 minutes less than the package directions. Drain well.

• In a medium bowl, combine the pasta, cooked bacon, and cheese sauce together. If the mixture is too thick, add some milk.

• Spread the mixture into a 8×8 buttered baking dish.

• In a small bowl, mix together the panko and the parmesan then spread evenly over the pasta mixture.

• Place in a preheated 450F oven for about 5 minutes, until the top is golden brown.

• Sprinkle with chopped parsley and let sit for about 10 minutes before serving.

• To serve, spoon about 1/4 cup of the White Cheddar Mornay sauce (recipe below) on a plate, spread it around a bit. Place a portion of the Shells and Cheese on the sauce. Drizzle more sauce on top if desired.

WHITE CHEDDAR MORNAY SAUCE:

• Melt 1 tablespoon of unsalted butter in a small sauce pan. Add 2 tablespoons of minced shallots and 1 teaspoon of minced garlic and cook over low heat for about 2 minutes. Add 1 tablespoon of the flour and cook about 2 minutes more to make a roux. Whisk in 1 cup of the milk and let it thicken slightly. Stir in 1/2 cup of grated white cheddar and let it melt until smooth. Season with Kosher salt and white pepper.