Ingredients:

• 16 oz (480 g) cellentani pasta
• 5 tablespoons unsalted butter,melted
• 1/4 cup (60 g) plus 1 tablespoon all-purpose flour
• 3 cups (750 ml) whole milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 8 oz (240 g) Monterey Jack cheese, shredded
• 4 oz (120 g) Swiss cheese, shredded
• 6 slices bacon,cooked and crumbled
• 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
• chopped fresh parsley for garnish

Cooking Method:

1. Bring a large pot of water to a boil over high heat.
2. Stir in 1 tablespoon salt and cook pasta,according cooking instruction.Drain water,reserving 1/2 cup (125 ml) of cooking liquid.
3. Measure whole milk into a microwave safe bowl and heat for 2 minutes.
4. Meanwhile,in a saucepan,combine melted butter and all-purpose flour.Cook over high heat,stirring continuously for 2-3 minutes.
5. Stir in hot milk and whisk until smooth.
6. Reduce heat to medium and simmer,stirring occasionally,for 3-4 minutes or until lightly thickened.
7. Stir in salt,black pepper,onion and garlic powder and ground mustard.
8. Stir in shredded cheeses and mix until smooth.
9. Stir in cheesy sauce into cooked pasta and add pasta water as needed to thin out the sauce if it is too thick. Sauce will thicken a bit as it cools.
10. Top with crumbled bacon and garnish with fresh chopped parsley.More pasta recipes>>>>>

For Poppy Seed Sauce:

• 1 tablespoon poppy seed
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup(125 g) unsalted butter,melted
• 1 tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce