Copia's Penne Pasta and Cheese Casserole

Ingredients

• 6 slices bacon 
• 0.3 cup butter melted
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 6 cloves garlic finely chopped
• 0.3 teaspoon ground pepper black
• 4 cups heavy cream 
• 1 cup monterrey jack cheese shredded
• 3 tablespoons olive oil 
• 1 cup panko bread crumbs 
• 16 ounce penne pasta 
• 0.5 teaspoon salt 
• 3  shallots finely chopped
• 2 cups sharp cheddar cheese shredded

Equipment

• bowl
• frying pan
• paper towels
• oven
• whisk
• pot
• baking pan
• colander

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.
3. Drain well in a colander set in the sink.
4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
5. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.
6. Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/
7. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta.
8. Transfer the pasta mixture to a 9x13-inch baking dish.
9. Sprinkle with the bread crumb mixture.
10. Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.