Melt 2 tablespoons of
Unsalted Butter (2 Tbsp)
in a saucepot over medium heat.
After the butter has melted, add the
Freshly Ground Black Pepper (1/2 Tbsp)
Italian Seasoning (1/2 Tbsp)
in it until fragrant, about 2 minutes.
Milk (3/4 cup)
and continue to whisk vigorously while adding 1 tablespoon of
Unsalted Butter (1/3 cup)
at a time. Only add the next pad of butter after the previous one has been completely incorporated in the emulsion. Turn off heat and set aside after all the butter has been added. Add the
Grated Parmesan Cheese (2 cups)
While whisking the butter into the milk, bring a large pot of salted water to boil. When boiling add the
Pasta Shells (1 lb)
and cook until tender, about 9 minutes.
When pasta is done, drain it and reserve the pasta cooking water.
Add the cooked pasta to the cheese mixture and gently stir to completely coat pasta with sauce.
Return sauce to low heat and stir in the
Heavy Cream (1/4 cup)
and fold in the
Wright® Brand Smoked Bacon (5 pieces)
Slowly add 2 tablespoons of reserved pasta cooking water. Stir to incorporate and smooth out the sauce. If the sauce tastes gritty, continue to add pasta water 1 tablespoon at a time until smooth.
Serve the mac and cheese in a casserole dish and top with
Fresh Parsley (1/4 cup)
Fresh Sage (2 Tbsp)