1 lb. cheese, shredded (I used mozzarella, triple creme brie, bleu, sharp cheddar, parmesan-asiago, and pepper jack)
1 lb. pasta (I used gobetti, penne or rigatoni would also work)
4 strips bacon, fried, crumbled, reserving the fat
1/4 c. all-purpose flour
2 1/2 c. skim milk, hot
1 egg, beaten
2 tbsp. mustard powder
1 tbsp. seasoned salt (I used a cajun-style seasoning)
1/4 c. panko
Preheat oven to 350 F.
Boil pasta until al-dente. Drain and set aside.
Combine bacon fat and flour in a sauce-pan. Cook oven medium heat for 5 minutes, whisking constantly. Take whisk and slowly temper a small amount of flour mixture into the hot milk. Once tempered, pour milk into sauce pan and cook over medium low heat for about 10 minutes, until very thick (about the consistency of a cream gravy).
Take 1/4 c. of the milk mixture and slowly temper it with the egg in a separate bowl. Once tempered, add the egg mixture to the milk mixture, and cook for 5 minutes. Add mustard, seasoned salt, sat and pepper to taste.
Slowly add the cheese in 2-3 installments. Whisk until combined. Pour over pasta and mix until combined. Pour pasta into a greased pan, topping with bacon, panko and additional cheese. Bake for 25-30 minutes, until bubbling and browned on top.