Directions
Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

1. Preheat the oven to 220 degrees C.
2. Bring a saucepan of salted water to the boil over a high heat. Cook the pasta in salted water according to the instructions on the packet or until al dente. Meanwhile, fry the bacon in a little oil over a medium heat until golden brown. When both of these steps are complete, put to one side.
3. Melt the butter in a separate pan over a medium heat, being careful not to burn it. Stir in the flour with a whisk until a solid dough-like formation appears. At this point slowly and little by little, making sure you continue to whisk throughout, add in the milk, ensuring no lumps form.
4. Once all the milk has been incorporated and the sauce has thickened, add in all of your Cheddar, mozzarella, half of your Parmesan, and all of your mustard, Worcestershire sauce, white pepper, nutmeg and salt to taste. Continue whisking until you have a smooth texture. Combine with your bacon and pasta and give it a good mix so all the pasta is covered.
5. Pop it in a suitably sized ovenproof dish. Sprinkle your breadcrumbs and leftover Parmesan on top so all the top is mostly covered, drizzle a little olive oil over to ensure the breadcrumbs crisp nicely.
6. Bake in the preheated oven for around 20 minutes or until the top is browned and crispy. Remove from the oven and serve.

See it on my blog

http://www.dontgobaconmyheart.co.uk