Make a roux with butter and flour, add milk, heavy cream. Saute shallots and garlic in bacon fat, add to bechamel. Add a bit of chicken stock to the bechamel, along with a bay leaf, a pinch of nutmeg, dollop of dijon mustard, and smoked paprika, cook over low heat. Add cheese. I used pepper jack and Velveeta cheeses.Pour over cooked whole wheat penne. Bake til bubbly. Served it with Keilbasa.