copia's penne pasta and cheese casserole

Ingredients

• Servings: 12
• 1 (16 ounce) box penne pasta
• 6 slices bacon
• 1 cup panko bread crumbs
• 1/4 cup butter, melted
• 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil
• 6 cloves garlic, finely chopped
• 3 shallots, finely chopped
• 2 tablespoons all-purpose flour
• 4 cups heavy cream
• 1 teaspoon chopped fresh thyme
• 1 cup shredded monterey jack cheese
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. set aside.
• heat the olive oil in a skillet over medium heat. stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. stir in the bacon drippings and flour. cook and stir for 1 minute, then whisk in the heavy cream and thyme. continue to cook and stir until reduced by 1/3. add monterey jack cheese and cheddar cheese, stirring until cheeses have melted. season with salt and pepper. stir in the penne pasta. transfer the pasta mixture to a 9x13-inch baking dish. sprinkle with the bread crumb mixture.
• bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.