Creamy Pasta Shells and Cheese with Bacon

Like Mac n Cheese on steroids. The savory sauce is velvety and ultra cheesy, the pasta shells act like little cups for scooping up the sauce, and the bacon is smoky, crisp and salty. The whole experience is beyond. Even better news? This dish gets to the table in under 30 minutes.

This recipe really is a ramped-up version of macaroni and cheese. The sauce starts the way classic mac n cheese does, with a simple butter-flour roux. Then milk and copious amounts of cheese. I also add Dijon mustard for tang, and onion and garlic powders for, well, the essence of onion and garlic. Another trick? Ground nutmeg. You can't actually detect the nutmeg; its sole purpose is to elevate the flavor of the cheese.

About the bacon: This recipe calls for cooked bacon, so you have a few options here. You can purchase the pre-cooked bacon and call it a day. Or, you can sizzle the bacon stove-top (on a griddle or in a skillet). Or, you can roast the strips on parchment paper, in a 400-degree oven, for 15 minutes. Your call.

Creamy Pasta Shells and Cheese with Bacon

1 pound pasta shells or pasta shape of choice
2 tablespoons butter
2 tablespoons al-purpose flour
2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground nutmeg
2 cups shredded cheddar cheese, divided
Salt and ground black pepper
2 tablespoons grated parmesan cheese
4-6 strips bacon, cooked until chewy-crisp and chopped

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, melt the butter in large saucepan or high-sided skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the milk, Dijon, onion powder, garlic powder, and nutmeg and bring to a simmer. Reduce the heat to medium-low and simmer for 2 to 3 minutes, until the sauce thickens. Stir in 1 1/2 cups of the cheddar cheese and stir until the cheese melts. Season the sauce with salt and pepper. Fold in the cooked pasta. Top the dish with the remaining cheddar and remove from the heat. Cover with a lid or foil and let stand for a few minutes to melt the cheese.
Top with parmesan and bacon and serve hot.
Serves 4