I did not use any of the spices except for the salt and pepper. I had to alter the recipe slightly because I have a very picky eater. I did not have any dry mustard so I added about 2 tsp of Dijon. To save money on the bacon I used TJ’s bacon pieces which is about a dollar cheaper and you get 16 oz instead, it fried up crisp and beautiful like the sliced bacon. I used a sharp cheddar regular color, TJ’s herbed chèvre, and I had some grated Parmesan on hand (from TJ’s also). Not sure why everyone said it was pricey. Transfer dish to a wire rack to cool for 5 minutes. Check at 15 minutes to make sure the breadcrumbs aren't browning too quickly (if they are, just place a sheet of foil loosely over the top). Bake until browned on top, about 30 minutes. Scatter herbed breadcrumbs over the top.ĥ. Sprinkle remaining cheddar onto the pasta. Pour mixture into prepared casserole dish. Stir cooked pasta and cooked bacon into the cheese sauce. Then stir in 3 cups cheddar and Chevre and Parmigiano cheeses.Ĥ. Remove pan from heat and stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Continue cooking, whisking constantly, until mixture bubbles up and becomes thick. Slowly pour hot milk into flour-butter mixture while whisking. When butter sizzles, add flour and cook, stirring, for 1 minute. Add 3 Tablespoons butter to the bacon drippings and heat to medium. Spoon out oil from pan, reserving about 1 Tablespoon of bacon drippings. In a large skillet, sauté bacon until it is almost crisp. Remove breadcrumbs to a bowl and set aside.ģ. Add bread pieces and pulse until bread turns into crumbs and mixture is combined. Prepare breadcrumbs: Place garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.