INGREDIENTS
1/2 tsp
black pepper
2 Tablespoons
butter
8 oz
chevre cheese
1 lb
cooked pasta
1/2 cup
flour
1 1/2 Tablespoons
fresh thyme
2 cloves
garlic
1/4 tsp
ground nutmeg
3/4 tsp
kosher salt
1 tsp
mustard powder
1/2 cup
parmigiano reggiano cheese
3 Tablespoons
parsley
1 tsp
red pepper flakes
12 oz
sharp cheddar cheese
1 package
thick-cut bacon
6 slices
white bread
5 1/2 cups
whole milk