1 pound pasta with grooves, pockets or ridges, such as elbow macaroni, shells, farafelle or cavatappi
½ package (about 5 slices) bacon
3.5 ounces (1 cup) thinly sliced mushrooms
¼ cup unsalted butter
¼ cup flour
2 cup whole milk
2 cups shredded mozzarella
1 cup (2.5 ounces) Romano cheese or similar
1 cup (2.5 ounces) Parmigiano-Reggiano or similar
Shaved Parmesan or Parmigiano-Reggiano, for serving
Freshly cracker pepper, for serving
Cook pasta in salted water according to package directions.
Cook bacon according to package directions until almost crispy and set on a plate covered with paper towel to drain.
Drain off bacon fat and sauté mushrooms in the same pan until dark brown and softened. Set aside.
Heat butter in a medium saucepan on medium heat. Add flour and stir constantly until mixture starts to thicken.
Add whole milk and continue to cook until thick and uniform, about 3-5 minutes. At this point it should coat the back of a wooden spoon. Remove from heat and stir in the cheeses until they melt. Add salt to taste.*
Stir pasta into cheese mixture.
Stir in mushrooms and bacon. Topped with shaved Parmesan and cracked pepper. Serve immediately and enjoy with a nice glass of Cabernet Sauvignon.
Will keep in an airtight container in the fridge for 2-3 days. For better texture, reheat on the stove in a small saucepan.
*The cheeses I used were fairly salty, so I didn’t have to add any additional salt to this recipe.