3\/4 box elbow pasta<\/p>\n
2 cups whole milk<\/p>\n
2 cups cheddar cheese shredded<\/p>\n
3 slices american ( makes the sauce silky so snobbiness about this)<\/p>\n
1 cup parmesan cheese grated<\/p>\n
5 Pieces bacon diced<\/p>\n
1 cup cherry tomatoes chopped<\/p>\n
3 scallion diced including the greens<\/p>\n
1 tspn dijon mustard<\/p>\n
2 tablespoons flour<\/p>\n
2 tablespoons butter<\/p>\n
1\/4 cup panic bread crumbs<\/p>\n
salt<\/p>\n
pepper<\/p>\n
Heat oven to 350. \u00a0In a large sauce pan boil water for pasta and cook until al dente. Meanwhile dice and chop scallions and Tomatoes. Dice bacon and sauce over medium low heat in a frying pan for about 10 mins or until crispy. Remove bacon with a slotted spoon and set aside (keep that lovely fat in the pan your going to need it shortly).<\/p>\n
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When the pasta is done, drain and rinse with cold water to stop the cooking. Return the cooking pot to the stove and heat over medium heat- add bacon fat, butter and flour ( this is your roux) wisk for about 30 seconds and pour milk in in steady stream.<\/p>\n
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When the milk begins to bubble on the edges turn of and add the cheeses, mustard and stir until everything is melted. Taste for salt and pepper.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/www.allthingsyum.com\/wp-content\/uploads\/2017\/01\/IMG_3100.jpg?resize=300%2C225\")
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Mix in Pasta, Bacon, Tomatoes and scallions and pour into a baking dish. Top with bread crumbs and a couple of dollops of butter and place in oven for about 25 mins or until the top is a nice golden brown. Serve with a salad .<\/p>\n
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