Bechamel sauce, recipe follows
1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.)
1 teaspoon dry mustard, or to taste
1/4 teaspoon ground cayenne pepper
2 cups grated sharp Cheddar cheese
1 cup grated Gruyere cheese
1 cup, plus 1/2 cup grated Parmesan cheese
1 cup milk
1/4 cup heavy cream
1 1/2 cups panko (Japanese) bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat
1/4 cup unsalted butter
1/4 cup flour
3 cups hot whole milk
1/4 teaspoon nutmeg
Salt and freshly ground pepper, to taste