Directions

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt 1/2 cup butter in a Dutch oven or heavy bottom pot over low heat.
3. Whisk in flour and ground red pepper until smooth. Continue to cook, whisking constantly, 1 minute.
4. Gradually whisk in milk; cook over medium heat, whisking constantly, 6 to 7 minutes or until milk mixture is thickened and bubbly. Remove from heat.
5. Toss together Cheddar cheese, Monterey Jack, Krakow® and Asiago in a medium bowl; reserve 1 1/2 cups cheese mixture.
6. Add remaining cheese mixture and hot cooked pasta to sauce, tossing to coat. Spoon into a lightly greased 13- x 9-inch baking dish. Top with reserved 1 1/2 cups cheese mixture.
7. Toss together breadcrumbs and bacon; sprinkle over cheese mixture.
8. Bake at 350° for 35 to 40 minutes or until bubbly and golden brown.