6 oz penne pasta, cooked and drained
8 oz bacon, diced
2 tbsp butter
3 tbsp all purpose flour
1 1/2 cups whole milk
2 cups jarlsberg cheese, grated and divided
1/2 cup monterey jack cheese, grated and divided
1/4 tsp salt
1/2 tsp chili powder, divided
1/8 tsp garlic powder
Preheat oven to 350F. Prepare an 8×8 pan and set aside. Cook bacon until slightly crisp and drain fat.
Begin heating up a large saucepan and melt the butter, the whisk in the flour, cook for about 2 minutes. Slowly whisk in the milk and cook until sauce thickens, about 10 minutes. Remove from heat.
Add in 1 3/4 cup jarlsberg, 1/4 cup monterey jack, salt, 1/4 tsp chili powder and garlic powder. Stir until cheese is melted.
Combine pasta, cheese sauce and bacon. Spread into pan and top with remaining cheese and chili.
Bake uncovered for about 20 minutes, letting stand for 5 minutes before serving.