BLT Mac & Cheese

This morning I made blueberry buttermilk pancakes for breakfast, and by dinner we still weren't very hungry.  I wanted something that wouldn't take too long to make, would have a 'home cooked freshness', and no leftovers.  Who doesn't love mac and cheese?  It's one of my favorite meals!  This dish was inspired by a "Cuisine at Home" recipe that I followed pretty close, but made a few changes, and it's nowhere close to that mac & powdered cheese in a box.  I have another recipe I really like, but it takes longer and has to bake in the oven.  Being pretty quick and very tasty, this is going in our dinner rotation for sure!

8 oz. whole wheat dry elbow or shell pasta
4 strips of bacon, cooked then diced
2 tbsp. minced shallot
3 tbsp. flour
1/2 cup dry white wine
1 1/2 cups whole milk, warmed
5 oz. sharp cheddar, shredded
3 oz.  gouda, shredded
1/4 - 1/2 tsp ground (dry) mustard
1/4 - 1/2 tsp cayenne pepper
salt and pepper to taste
Shredded parmesan
1 roma tomato, seeded and diced
2 tbsp minced fresh parsley

Cook pasta to package directions, drain.
Saute bacon in a dutch oven, or large saucepan until crisp.  Remove to paper towel, set aside.
Add shallots to drippings over medium heat and cook until softened, 30-60 seconds.
Whisk flour into drippings and cook 1 minute.  Whisk in white wine, then milk.  Stir in cheddar, gouda, mustard, cayenne, salt and pepper.
Stir in pasta, divide between 2 serving bowls, top with shredded parmesan.
Combine bacon, parsley and tomato, garnish each serving and....

~ Enjoy ~