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*Note: I used 6 ounce ramekins to bake this in its the perfect individual size and makes 7 servings.
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1.
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Melt 4 tablespoons of butter (reserving 2 Tablespoons for later).
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Whisk in the flour a little bit at a time until its all incorporated and then set the roux aside.
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2.
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In a large pot bring salted water to a boil and add the pasta.
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Cook until just barely al dente (according to package instructions for al dente) and drain.
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Set the pasta aside in a large bowl.
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3.
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Begin preheating the oven to 375F.
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4.
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In a medium to large sauce pan, cook the bacon over medium heat until crispy.
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Use a spoon to get the bacon out of the pan and set aside while keeping the bacon fat in the pan.
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Add the onions and cook them in the bacon grease over medium heat until translucent and then add the garlic and cook it for another couple minutes being careful not to let the garlic burn.
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5.
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Add the milk to the onion and garlic mixture and bring up to a low simmer.
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Whisk in the roux and cook for about another 5 minutes or until the mixture has thickened.
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Add the harvati and cheddar slowly, whisking until its all melted together and then stir in the bacon.
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Pour the cheese sauce over the pasta and toss until its all thoroughly coated.
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6.
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In a small sauce pan melt the remaining 2 tablespoons of butter and toss in the panko and dried parsley.
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Allow it to cook over medium heat for just a minute and then remove from the heat.
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7.
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Divide the pasta into ramekins or whatever dishes youre using to serve it and sprinkle the tops with the panko mixture.
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Put the dishes on a cookie tray and bake for 15-20 minutes (on a high shelf in the oven) until the cheese is bubbly and the panko is browned.
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If you like a super crispy and brown topping and its not getting dark enough for your taste at the end of 15 minutes, turn the oven on broil and broil them briefly, keeping an eye on them to make sure the topping doesnt burn.
