Categories: Pasta

Ingredients

• 8 oz. dry pipette pasta
• 4 strips thick-sliced bacon, diced
• 2 tbsp. minced shallots
• 1 tbsp. minced fresh garlic
• 2 tbsp. flour
• 2 1/2 cups whole milk, warmed
• 4 oz. Cheddar, shredded
• 4 oz. yellow American cheese, shredded
• Salt and cayenne pepper to taste

Directions

1. Cook pasta in a large pot of boiling salted water as directed; drain.

2. Cook bacon in a saucepan until crisp; transfer to a paper towel-lined plate and drain off all but 2 tbsp. drippings from pan.

3. Cool shallots and garlic in drippings over medium heat until shallots soften. Increase heat to medium-high. Whisk in flour and cook 1 minute.

4. Whisk in milk, whisking often, until smooth; bring to a boil, then reduce heat to medium and simmer until thickened, 3-4 minutes. Reduce heat to low. Add cheese by the handful, whisking after each addition until melted. Season sauce with salt and cayenne and stir in pasta. Top servings with bacon.

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