8 oz. Pappardelle's Extreme Habanero Radiatore 8 oz. bacon, cut into 1/2 in. pieces 4 tablespoons unsalted butter 1/4 c. flour 2 c. whole milk, warmed Nutmeg Bay Leaf Salt 20 oz. block white cheddar, shredded 12 oz. block gruyere, shredded
Preheat oven to 400° F.
Put a pot of salted water on to boil. Add pasta and cook until al dente, 8-10 minutes. Reserve 1-2 c. pasta water and drain the rest.
In a deep sided saucepan, cook bacon until crispy. Reserve the drippings and add enough butter to make 4 tablespoons.
Whisk in flour and stir constantly for about 2 minutes. Whisk in milk, adding a pinch of nutmeg, bay leaf, and 1 teaspoon salt. Simmer until thickened, whisking occasionally. Remove bay leaf and stir in all of the gruyere and all but 1/2 c. of cheddar. Stir in pasta and enough pasta water to make a sauce.
Pour into a buttered 2 qt dish; top with remaining cheddar and bake 15 minutes or until top is lightly browned.
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