½ # Tortiglioone or succhietti Pasta
¼ Pound Lean Bacon, cut into 1” lengths
1 Medium White Onion, diced
2 Tablespoons Unsalted Butter
3 Tablespoons Unbleached All-purpose Flour
3-1/4 Cup Whole Milk
1# Sharp Cheddar Cheese, shredded
1 Teaspoon Kosher Salt
1 Teaspoon Paprika
Fresh Ground Black Pepper
½ Cup Pamigiano-Reggiano Cheese, grated
½ Cup Panko Bread Crumbs

Preheat the oven to 350°F and cook the pasta as per the package directions until al dente.

In a 10” to 12” cast iron skillet cook the bacon over medium heat until some fat covers the bottom of the pan. Add in the diced onion and cook, stirring often, until the onions are golden and the bacon is crisp.

Add enough butter until you have about 3 tablespoons of fat in the skillet. Stir in the flour using a whisk and cook until lightly colored. Whisk in the milk and stir until well blended, bring to boil. Reduce the heat and let this simmer for 10 minutes, stirring occasionally.

Add in 3 cups of the shredded cheddar and then stir until melted. Season with the paprika, salt and pepper to taste as you combine this with the al dente macaroni.

Combine the remaining shredded cheddar, the parmigiano-reggiano and the panko in a bowl. Cover the macaroni & cheese with this mixture and place in the oven. Cook for about 30 minutes, or until golden brown (darker then pictured in fact). Let cool for 5 minutes before serving.