INGREDIENTS
1 lb
dry elbow pasta
1/2 cup
unsalted butter
1/2 cup
all-purpose flour
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
3 cups
whole milk plus 1 cup, divided
1 cup
mild shredded cheddar cheese
1 cup
shredded mozzarella cheese
8 oz
prepared pesto
1 1/2 lb
cooked bacon, crumbled