Baked Mac n 3 Cheese with Bacon

• 10 ounces, weight Brown Rice Fusilli Pasta
• 5 Tablespoons Unsalted Butter, Divided
• 4 slices Bacon
• 1/2 cups Gluten-free Bread Crumbs
• 3/4 cups Whole Milk
• 3/4 cups Heavy Cream
• 1/2 teaspoons Celtic Sea Salt
• 18 teaspoons White Pepper
• 1 pinch Nutmeg
• 1- 1/2 cup White Cheddar Cheese, Grated, Divided
• 1- 1/4 cup Fontina Cheese, Grated
• 2 Tablespoons Grated Parmesan Cheese

1. Preheat oven to 350 degrees F. Butter a 7 x 10 baking dish.
2. Place baking dish on a parchment-lined baking sheet.
3. Bring a large stock pot of water to boil.
4. Salt water and boil pasta for 7 minutes.
5. Drain, add 1 tablespoon butter and set aside.
6. Place bacon in a cast iron skillet and cook until slightly crispy.
7. Drain on paper towels.
8. When cool enough to touch, rough chop and set aside.
9. Cut bread of your choice into 1-inch cubes.
10. Toss cubes into a small mini food processor and grind to fine crumbs.
11. Place on a small baking sheet and toast in the oven for 7 minutes.
12. Set aside.
13. Combine whole milk and heavy cream in a small, heavy duty saucepan and warm over medium heat (dont boil).
14. Add 2 tablespoons of butter, Celtic sea salt, white pepper, and nutmeg.
15. When warm to the touch, add 1 1/4 cup of cheddar and the fontina to the milk mixture.
16. Whisk until melted.
17. In the same pot that you boiled the water in, combine the pasta, cheese-milk mixture, and the bacon.
18. Pour into prepared baking dish.
19. Top with the remaining 1/4 cup white cheddar.
20. Sprinkle with bread crumbs and Parmesan cheese.
21. Dot with the remaining 2 tablespoons of butter.
22. Bake for 20-30 minutes or until slightly golden on top and bubbling.
23. Let sit for 5 minutes before devouring.

weight brown rice, unsalted butter, bacon, bread crumbs, milk, heavy cream, salt, white pepper, nutmeg, cheddar cheese, fontina cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/baked-mac-e28098n-3-cheese-with-bacon/ (may not work)