Ingredients
Pasta:
1 1/2 lbs. Pasta (Cavatelli)
1 Tbsp. Salt
Sauce:
6 Tbsp. Butter
6 Tbsp. Flour
3 cups Milk
1 cup Heavy Cream
1 tsp. Salt
1 tsp. Pepper
1/2 tsp. ground Nutmeg
1 cup White Cheddar Cheese
1 cup Fontina Cheese
1 cup Gruyere Cheese
1 cup Havarti Cheese
6 strips Thick Cut Bacon
2/3 cup Frozen Peas
Topping:
3 Tbsp. Butter
½ cup Panko
❃❃Serves 8 – 12❃❃
Preparation
Preheat oven to 425 and spray a large casserole dish or an 8 X 10 glass pan with non-stick cooking spray. Line baking sheet with foil and spray with non-stick cooking spray.
Grate cheeses and defrost peas.
Bacon
Lay bacon on baking sheet and cook about 20 minutes until slightly crispy. Remove from oven and drain on a paper bag or paper towels. Once cooled cut into pieces. Reduce oven to 350.
Pasta
Fill a stock pot or pasta pot with water, add pasta and salt. Bring to a boil and cook until al dente. This should take about 8 – 10 minutes. Remove from heat and drain.
Cheese Sauce
In a large, deep sided skillet over medium high heat add 6 Tbsp. butter. Once butter is melted whisk in flour and cook for 2 minutes. Whisk in milk and heavy cream until smooth and add salt, pepper and nutmeg. Turn heat down to medium and add cheeses melting each one into sauce.
Breadcrumbs
Melt 3 Tbsp. butter and mix into panko.
Assemble
Add pasta, bacon and peas to the cheese sauce and mix well. Transfer to the baking dish, top with panko and bake for 30 minutes covered with foil, remove foil and bake for another 30 minutes until hot and bubbly.