Smoky Chipotle Bacon Mac and Cheese

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• 16 oz dried pasta shells or elbows
• 1/2 cup butter
• 1/2 each yellow onion (minced)
• 1/4 cup all purpose flour
• 3 cups half and half
• 2 cups heavy cream
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 2 each chipotle peppers in adobo sauce (minced)
• 3 cups medium cheddar cheese (shredded)
• 2 cups smoked Gouda cheese (shredded)
• 2/3 cup panko breadcrumbs
• 1/2 tsp ancho chile pepper
• 3 tsp olive oil
• 8 slices bacon (cooked and crumbled)

1. Boil pasta in a large pot of water. Drain and set aside in a large mixing bowl. Butter or grease a large oven safe skillet (like cast iron), or 9x13" baking dish. Preheat oven to 375 F degrees.
2. To a large saucepan, add butter and melt over MED heat. Add onion and cook 3-4 minutes, until soft. Add flour and stir to combine. Cook about a minute.
3. Whisk in the half and half and heavy cream, removing all lumps from the flour. Stir in salt, pepper, smoked paprika and minced chipotle peppers. Whisk often, over MED heat, for 5-7 minutes, or until thickened.
4. Remove pan from heat and stir in most of the cheeses a handful at a time. Reserve about 1/2 cup of the combined cheeses to sprinkle on top of the mac and cheese later. Stir until cheeses are completely melted.
5. Pour cheese sauce over cooked pasta in mixing bowl. Stir to combine well, then transfer to prepared skillet or baking dish. Sprinkle with remaining shredded cheese.
6. Combine panko, ancho chile pepper and olive oil. Sprinkle over the top of the mac and cheese, then top with cooked bacon pieces.
7. Bake 15-20 minutes, until hot and bubbly and panko is golden brown. For a crispier topping, broil for a minute or two after baking.