Make sure to check out the video down at the bottom!

Prep: 15 minutes

Cook time: 30 minutes

Materials:

• 1 lb. elbow noodles (or whatever type you’d like)
• 4 tbs. butter
• 4 tbs. flour
• 2 garlic cloves diced
• 2 cups whole milk
• 1/4 cup mascarpone cheese
• 1 cup of shredded mozzarella cheese
• 1/2 shredded asiago cheese
• 1 cup of parmesan cheese
• 3 pieces of bacon cooked and crumbled
• 1/2 cup of panko
• pinch of salt
• 1/4 tsp. pepper

Process:

1. Pre-heat your oven to 375 degrees and spray a casserole dish with nonstick spray.
2. In a small pan crisp up your bacon and set aside.
3. Bring a large pot of water with a generous pinch of salt to a boil. Cook your pasta according to box instructions and set aside.
4. In a large sauce pan with high sides, on medium high heat, add in your butter. Once the butter melts add in the garlic and cook for a minute or so.
5. Once the butter is sizzling  add in the flour. Keep stirring with a wooden spoon for a minute or two, to create a roux.
6. Add in your milk and keep stirring for about 5 minutes or until the mixture starts to thicken.
7. Reduce the heat to medium low and add in the mascarpone cheese, mozzarella, asiago, and parmesan cheese. Keep stirring until the mixture has nicely melted. Add in a dash of salt and the pepper.
8. Taking your noodles add them into the cheese mixture and combine everything together.
9. Pour the cheese and noodle mixture into your casserole dish. Top with panko and bacon and bake for 30 minutes or until the top becomes nice and golden brown.
10. Let cool for 5 minutes and ENJOY!!!!