1. Cook pasta according to directions, substituting 1 bottle of beer for some of the water.
2. In a medium, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in remaining beer and half and half.

3. Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar, 1 cup Parmesan cheese and bacon.

4. Stir in the pasta, taste and adjust the seasonings as desired with salt and pepper (some of the cheese will be salty and the mixture may need only a little salt, if any).

5. Pour the mixture into a 13-by-9-inch baking dish. Top the mixture by sprinkling over the remaining Parmesan cheese and panko crumbs. Place the dish in the oven and bake in 350 degree oven until the sauce is bubbly and the toppings are crisp and golden, about 1 hour.

Nancy Woizeschke - 2nd Place, Entree
2011 Cookoff