Preheat oven to 375°F (190°C). Lightly spray a 6quart casserole dish and set aside. In a small bowl mix together prepared bacon and Kinnikinnick Panko Bread Crumbs. Set aside.
In a medium skillet, sauté celery and bell pepper in 2tbsp of butter until tender (about 7-10 minutes). In a bowl combine grated cheese, seasoning, dijon mustard, and prepared vegetables. Toss together and set aside.
To make a roux: In a medium skillet, sauté ¼ cup butter over medium low heat and slowly add Kinnikinnick All Purpose Flour Blend to melted butter while continuing to whisk. Whisk for 2-3 minutes. Over medium low heat, slowly add cream to butter mixture while continuing to whisk. Whisk continuously until mixture begins to thicken (approx. 10-15 minutes). Add grated cheese mixture. Mix until cheese is melted. Pour cheese mixture over prepared pasta and mix together until evenly dispersed. Place pasta mixture into prepared casserole dish and top with bacon mixture. Bake at 375°F for 35 minutes. For a golden brown crusted top; increase oven temperature to broil at the end of the bake time for 2-3 minutes (watch closely). Remove from oven and let sit for 5 minutes. Serves 8-10
Tips & Variations
If pasta is cold, add an additional 10 minutes to bake time. Change your protein and your cheese for a different flavour.