Perfected my Christmas masterpiece

Cheese proportions in the last pic left to right: smoked Gouda, parmigiano reggiano, 8 month aged Gruyère, and 2 blocks of extra sharp cheddar.

2/3 cup all purpose flour 12 tablespoons unsalted butter 4 tablespoons salted butter 6 cups whole milk 1 pint heavy whipping cream 32 oz pasta of your choice 5-6 strips bacon Panko bread crumbs 1 teaspoon of each: White pepper Black pepper Garlic powder Onion powder

Preheat oven to 350 F Butter 2 large glass pans Cook pasta to one min shy of al dente While the pasta is cooking, shred the cheese and mix well Set aside 1.5 cups of cheese and the 4 tbsp salted butter for the breadcrumbs and crisp the breadcrumbs in the butter. Mix the 1.5 cups of cheese later Melt butter in a saucepan and mix in flour Stir aggressively on medium heat for 3-4 mins on the verge of burning to ensure it’s not grainy and cooks the flour Gracefully add in the milk and heavy whipping cream and keep stirring constantly on medium-high heat to the point where bubbles form Add in the chopped bacon and seasonings and continue cooking on enough heat to keep bubbling for 3 minutes Slowly add the cheese on medium low heat while stirring to melt. The parm cheese will take a while to melt Once melted, slowly add the pasta on low heat while stirring When the pasta is fully covered, scoop it into the pans evenly and add the mixed breadcrumbs on top Bake for 25 mins and let it sit for 10 mins Pair with a delicious steak and enjoy