Bacon, Cheese and Pasta Casserole

Not something I would suggest eating if you're on a diet... especially since the cheese sauce used the bacon fat as part of its base.  Either way... bacon and cheese... how could you go wrong?

1/2 lb pasta (I used mini shells but penne or rotini or macaroni would also work)
6 slices
1/2 c panko crumbs
2 tbsp butter, melted
3-4 sprigs of parsley, chopped
1-2 tbsp EVOO
3 garlic cloves, finely chopped
1 tbsp all purpose flour
2 c heavy cream
1/2 c shredded Monterey Jack cheese
1 c shredded sharp cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 350 F.  Cook pasta according to ale dente directions.  Drain, rinse, and set aside when done.  Cook bacon until evenly browned.  Drain on paper towels.  Reserve bacon drippings.  Crumble bacon into a bowl with panko, butter, and chopped parsley.  Set aside.

Heat EVOO in a medium saucepan over medium heat.  Stir in garlic and cook 5 minutes.  Stir in bacon drippings and flour.  Cook and stir for 1 minutes.  Whisk in heavy cream.  Continue to cook and stir until reduced by 1/3.  Add cheeses, stirring until all cheeses have melted.  Season with salt and pepper.  Stir in pasta.  Transfer to a greased 8x8 square pan or 2 quart baking dish.  Stir in half of the bacon panko mixture.  Top with remaining bacon panko mixture.  Bake for 25 minutes until top is browned and sauce bubbly.