Whisk the added cheeses into the sauce until the cheese is mostly melted and the sauce is smooth. Take the bechamel off the heat and add ½ of your array of grated cheeses (about 1 cup) and all of the cream cheese to the sauce. Whisk together and let your bechamel simmer for about 2 or 3 minutes until thickened.
Season with salt, pepper, and nutmeg (if using). Working in batches, continually whisk a mixture of the milk and heavy cream into your roux to make a bechamel sauce (you want to whisk the mixture in gradually to avoid a lumpy sauce). Let your roux begin to bubble until you can smell the nuttiness of the flour beginning to toast, maybe 2 minutes or so. Add 4 tbsp of flour and whisk constantly so no lumps remain, making a roux. In a small saucepan, melt 4 tbsp of butter. Toss everything to combine and set aside in a bowl. Right before your bread crumb topping is golden and delicious, use a microplane to grate about ¼ cup of parmigiano reggiano directly into the pan (doing this will allow some of the parm to melt and get crispy thus adhering to individual crumbs before even going into the oven).
Add chopped bacon and parsley, season with salt and pepper and toss to combine. When the butter is melted and foamy, add crushed Ritz crackers and panko bread crumbs to the pan, toast lightly until most of the fat in the pan is absorbed. While the butter is melting, coarsely chop your bacon. Melt 1 tbsp of butter in the skillet with the bacon fat until the butter starts to foam. When the bacon is browned, remove bacon from the pan and let drain on a paper towel. Remove the leaves of parsley from the stem and finely chop the leaves, set aside. When you’re satisfied with your varying sizes of crumb, you may stop hitting the crackers with the rolling pin. Pound the crackers repeatedly with a rolling pin- you’re going to want larger shards and smaller bits and bobs for a mix of textures.
Meanwhile, put your Ritz crackers in a zip top bag. Warm the skillet over medium-high heat, occasionally flipping until bacon is browned and most of the fat is rendered. Place strips of bacon in a small, cold, nonstick skillet. Grate all of your cheese, except the parmigiano, using the large holes on a box grater (this is a lot of work and you want to do this early, do NOT use pre-grated cheese because there are anti-caking agents that will mess up your sauce). 9 Ritz crackers (or similarly buttery cracker)Ĥ-5 fronds (stalks? Stems with leaves?) of parsleyĨ oz of dried elbow macaroni noodles (I like Barilla, they have lots of nice edges and ridges)
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