Double Cheese Pasta with Bacon

We are in full swing of the cross country season, so pasta dishes are a must the night before the races.  I get tired of the same thing each time so I am experimenting.  This one turned out great!! The whole family loved it.  I used rigatoni, but any pasta would work.

Double Cheese Pasta with Bacon
adapted from Taste of Home
1 package pasta (16-18 oz.)
1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
2 cups half and half cream
2 cups milk
4 cups shredded cheddar cheese
6 oz. provolone cheese (more or less)
1 lb bacon, cooked crisp and broken into pieces
sliced mushrooms (optional)
Cook pasta according to package directions.   
In a large saucepan, melt 1/2 cup butter, stir in the flour, salt, pepper and garlic salt until smooth.  Gradually add cream and milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in the cheeses.  Until all is melted and smooth. 
Drain pasta, transfer to a large bowl, add the cheese mixture, bacon and mushrooms.  Toss to coat. 

Transfer to a greased 9 x13 pan.  Bake uncovered, at 400 degrees for 20 minutes. 

Delicious!

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