2 TBS unsalted butter

2 TBS all purpose flour

2 cups whole milk, room temperature

1 ½ cups freshly grated parmesan cheese

3 slices of bacon, chopped

4 oz mushrooms, chopped

1 medium onion, diced

3 cloves garlic, minced

½ tsp JQD heirloom salt

Dash red pepper flakes

1 jar Brownwood Farms Classic Marinara Pasta Sauce

1 box Scratch Pasta Spinach Fusilli

6 oz fresh goat cheese

Melt butter in a saucepan over medium high heat. Add the flour and whisk to incorporate. Cook 1 minute. Slowly whisk in milk. Cook until it comes toa simmer and is thickened slightly. Pull off the heat. Stir in parmesan. Set aside. Cook bacon in a sauté pan over medium high heat until brown and crisp. Remove with a slotted spoon to paper towels to drain. Add mushrooms and onion to the bacon fat and sauté. Scrape up browned bacon bits on bottom of the pan. Cook until onions are translucent and mushrooms are cooked. Add garlic and cook 1 minute. Add salt and red pepper flakes. Remove from heat. Cook pasta ’til al dente, drain and cool with cold water. In a large bowl combine pasta with cheese sauce, marinara, onions, mushrooms and bacon. Put into a 9” x 13” baking dish. Top with crumbled goat cheese. Bake in a 350 degree oven for 25 minutes. Turn on broiler and broil for 3-4minutes until bubbly and browned.Serves4 as main dish, 8 as a side dish