• 1 lb. penne pasta
  • 1 1/2 lb. Apple Cider Bacon, cut into 1-inch pieces
  • 1/2 cup butter, divided
  • 1/2 cup flour
  • 1 quart whole milk
  • 4 cups (1 lb.) Gruyere cheese, shredded
  • 2 cups (8 oz.)sharp white Cheddar cheese,shredded
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 cups (8 oz.) asiago cheese, shredded
  • 3/4 cup panko bread crumbs

TIP: Swiss cheese can be substituted for Gruyere for a milder flavor and less expensive dish.




Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Side Dish


  1. Heat convection oven to 350°F. Cook pasta according to package directions; drain. Cook bacon until crisp; drain.
  2. Melt 6 tablespoons butter in large stock pot over medium-high heat. Whisk in flour; cook 2 minutes. Slowly whisk in milk; bring to a boil, stirring constantly.
  3. Remove from heat. Stir in Gruyere and Cheddar cheese, salt, pepper, nutmeg and about 3/4 of the bacon. Mix until cheeses are melted and well combined. Pour into greased 1/2 hotel pan (or 13x9x2-inch baking dish).
  4. Melt remaining 2 tablespoons butter. Combine with asiago cheese, bread crumbs and remaining 1/4 bacon; mix well. Sprinkle over surface of casserole.
  5. Bake at 350°F. for 20 minutes until surface is browned and bubbly.