Mama Hen

Farmer's Pasta!

1. Butter a 9x13" baking pan, set aside.
2. In a large pot, cook bacon until browned and crispy.  Use a slotted spoon to remove to a dish lined with paper towels.  Reserve drippings in the pan. 
   
3. Add enough olive oil to drippings to make 1/4 c.  Add 3 of the minced garlic cloves and cook until tender and fragrant, but not brown.  Stir in flour. 
   
4. Gradually whisk in milk.  Cook over medium heat, stirring constantly.  Bring to a boil then reduce heat.  Sauce should thicken slightly.
5. Stir in all of the cheeses, and melt into sauce.
6. Meanwhile, cook rigatoni until just al dente...only softened, not fully cooked, about 7 minutes. Drain and set aside.
7. When cheeses are fully melted, add pasta into sauce and stir.  Stir in basil, salt & pepper and bacon.
8. Pour into baking dish.
9. In a heavy skillet, heat remainging Tb of olove oil and saute last clove of garlic for about 30 seconds. Add the bread crumbs and coat.  Sprinkle over pasta. Drizzle with just a touch more olive oil.
   
10. Bake at 375 degrees, until sauce is bubbling and bread crumbs are golden brown.
11. Allow to cool 5 minutes or so before serving.