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1
Bring a large pot of water to boil.
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2
Once water is boiling, add a pinch of salt and cook the pasta until done to ALMOST al dente, about 7 minutes depending on package directions (you want it a little undercooked).
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3
Preheat broiler and set rack 12 inches from heat.
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4
As the pasta is cooking, heat a deep, large nonstick skillet over medium-high heat with 1 tablespoon of EVOO and add the bacon.
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5
Cook the bacon until crispy and golden brown.
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6
Using a slotted spoon, remove the bacon to a paper towel-lined plate and hold.
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7
Add another tablespoon EVOO to the skillet, 1 turn of the pan, then add onions,peppers, and zucchini then cook until tender, 4-5 minutes; set aside.
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8
Sprinkle in flour and cook another minute or two before adding the chicken broth (it should look quite pasty and thick).
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9
Whisk in milk and bring to a bubble, seasoning with salt and pepper, then stir in the mustard.
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10
Reduce heat and add 1 1/2 cups of each cheese.
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11
Stir to melt, 1 minute.
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12
Adjust seasoning with mustard, salt and pepper, to your taste.
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13
Drain pasta well.
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14
Combine pasta, veggies, cheese sauce, bacon and chopped parsley (if desired), then pour into large casserole and top with remaining cheese.
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15
Transfer to oven at 400 degrees to melt and brown cheese, about 6 minutes, and serve.
