¼ pound bacon (8 slices)
1 pound pasta (cavatappi, elbow, shells)
4 cups whole milk
5 tablespoons butter
6 tablespoons flour
½ teaspoon salt
¼ teaspoon dry mustard (or 1 tablespoon dijon mustard)
1½ cups fontina, grated
1½ cups sharp white cheddar, grated
¾ cup asiago, grated
¾ cup parmesan, grated
¾ cup swiss, grated
½ cup Panko bread crumbs
Fresh parsley