Salt
1 pound Penne pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
2 onions, quartered and thinly sliced
1 1/2 cup Chicken stock, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Freshly ground black pepper
2 cups shredded Cheese (I use cheddar)
Pinch freshly grated nutmeg, to taste
Heat water for pasta, salt water and cook pasta according to package directions
While pasta water comes to boil, heat extra-virgin olive oil in a deep skillet over medium-high heat. When oil is hot, add bacon and cook until crisp. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add 1/2 cup of the chicken stock and cook out, 1 minute.
While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in remaining stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and adjust salt and pepper. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.
