Copia s Penne Pasta and Cheese Casserole

1 (16 ounce) box penne pasta

6 slices bacon

1 cup panko bread crumbs

¼ cup butter, melted

2 tablespoons chopped fresh parsley

3 tablespoons olive oil

6 cloves garlic, finely chopped

3 shallots, finely chopped

2 tablespoons all-purpose flour

4 cups heavy cream

1 teaspoon chopped fresh thyme

1 cup shredded Monterey Jack cheese

2 cups shredded sharp Cheddar cheese

½ teaspoon salt

¼ teaspoon ground black pepper

Preheat an oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and reserve the remaining bacon drippings in a small bowl. Crumble the bacon into a bowl, then mix in the panko bread crumbs, butter, and chopped parsley. Set aside.

Heat the olive oil in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallots have softened and turned translucent, about 5 minutes. Stir in the bacon drippings and flour. Cook and stir for 1 minute, then whisk in the heavy cream and thyme. Continue to cook and stir until reduced by 1/3. Add Monterey Jack cheese and Cheddar cheese, stirring until cheeses have melted. Season with salt and pepper. Stir in the penne pasta. Transfer the pasta mixture to a 9x13-inch baking dish. Sprinkle with the bread crumb mixture.

Bake in the preheated oven until bread crumbs have browned and the sauce is bubbly, about 25 minutes.