Step 1

Grate the cheese and set aside.

Step 2

Cook bacon, crumble into pieces and set aside. I cooked this in the microwave. No sense laboring over a skillet for this recipe. If this method is good enough for Jaques Pepin, it's good enough for me!

Step 3

Fill a large, deep stock pot with water and bring to a boil. Once boiling, generously salt the water and add rigatoni. Cook to al dente according to package instructions. I recommend DeCecco no Just use a nice big noodle of good quality.

Step 4

In the microwave or in a sauce pan over low heat warm the milk slightly. You’re just taking the chill off, not bringing it to a simmer.

Step 5

In a separate pan over medium-low heat, melt the butter.

Step 6

Then mix the flour into the butter, and as soon as it starts to bubble, begin whisking constantly for about 2 minutes.

Step 7

Gradually add the milk, whisking constantly to avoid any lumps. Once all milk is incorporated, bring it to a low boil and continue to whisk occasionally as it thickens, about 4 – 5 minutes.

Step 8

Once thickened, remove from heat and whisk in the salt and paprika.

Step 9

Once the pasta is al dente, drain quickly in a colander and immediately return to the same pot.

Step 10

Add the béchamel sauce to the noodles and incorporate thoroughly. Make sure it's well mixed, with sauce coating the noodles inside and out.

Step 11

Then add 1 3/4 cups of the cheese and incorporate.

Step 12

Add 3/4 of the bacon and mix together.

Step 13

Transfer the pasta to a cast-iron skillet or an oven-proof baking dish. Top with remaining bacon, then add the remaining comté cheese in an even layer on top.

Step 14

Place under the broiler until the cheese is bubbly and starts to turn golden brown. Comté is a very sturdy cheese and it will stand up to a fair amount of heat before it starts to turn golden brown. But as always, when broiling, be sure to leave the oven door cracked and keep a close eye on it so you don’t burn it.

Step 15

Remove from the oven and serve immediately.