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Ingredients
- 12 oz penne pasta
- 6 slices bacon
- 1 cup panko bread crumbs
- 1/4 cup butter, melted
- 2 tbsp chopped fresh parsley
- 3 tbsp olive oil
- 6 cloves garlic, finely chopped
- 3 shallots, finely chopped
- 2 tbsp all-purpose flour
- 4 cups heavy cream
- 1 tsp chopped fresh thyme
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded sharp Cheddar cheese
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Details
Servings 12
Adapted from AllRecipes.com
Preparation
Step 1
1. Preheat oven to 350F. Fill a large pot with salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 mins. Drain well in a colander set in the sink.
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 mins. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 mins. Stir in the bacon drippings and flour. Cook and stir for 1 min, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13" baking dish sprayed with non-stick cooking spray. Sprinkle with the bread crumb mixture.
4. Bake until bread crumbs have browned and the sauce is bubbly, 25 mins.
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