1)To roast garlic: slice 1/2 in off the top of the entire head of garlic, drizzle with olive oil and sprinkle with salt and pepper. Wrap garlic head in heavy foil and roast until tender about 45 minutes. Squeeze garlic head to remove pulp.

2)Cook pasta according to directions

3)Cook bacon crispy. Reserve 1 tablesoon of bacon fat. Crumble when cooled.

4)To make topping: Combine breadcrumbs, crumbled bacon, parmgiano reggiano cheese, and 2 tablespoons of melted butter. Set aside

Preheat overn to 375?

5)Saute shallots over low heat in reserved bacon fat for one minute. Add remaining 6 tbs of butter and continue to saute shallots in bacon fat until translucent. Add flour and continue to cook for 1-2 minutes. Increase heat to medium. Stirring constantly with a whisk, add milk and roasted garlic paste.

6)Continue to cook until sauce is thickened. Remove sauce from heat, add salt, pepper, nutmeg, gruyere and cheddar cheeses. Taste and adjust salt and pepper if necessary.

7)Stir in cooked pasta. Pour into baking dish. Sprinkle with topping. Cover with foil and bake 15 minutes Remove foil and continue baking until sauce is bubbly and topping is browned.