1 box (500 g) rigatoni
4 strips bacon, cut into 1/2" (1.5 cm) pieces
1 small onion, diced
2 cup mushrooms, sliced
2 clove garlic, chopped
½ tsp smoked paprika
1 carton CAMPBELL'S® Stock First™ Cream Stock
1 Tbsp fresh thyme, chopped
¼ cup Parmesan cheese
2 cup shredded five year old cheddar (1 1/2 cups for the sauce, 1/2 cup for topping)
¼ cup bread crumbs
1. Cook rigatoni following directions on package and set aside.
2. In a heavy bottom sauce pot or Dutch oven sauté bacon pieces over medium heat until cooked. Add onion and mushrooms and cook for about 5 minutes until they are soft. Add garlic and smoked paprika and cook for 1 minute more.
3. Lower heat to medium low, add cream stock and thyme and gently simmer, gradually adding 1 ½ cups of cheddar cheese, until smoothly blended into sauce.
4. Add cooked pasta noodles and stir to completely coat with sauce. If using a pot, transfer to an ovenproof casserole dish otherwise leave Mac & Cheese in Dutch oven. Sprinkle evenly with bread crumbs and top with ½ cup of cheddar cheese and ¼ cup of parmesan cheese. Broil uncovered for 2 minutes or until golden brown.