Preheat oven to 350 degrees. Prepare an oven-safe 2-quart baking dish with a non-stick coating. Boil the pastaa per package directions, minus 1 mintue.
Meanwhile, prepare rue by heating skillet over medium-low heat. Place cheese and cream in the skillet, add mustard and salt, stir until melted. Add flour to rue, stir to thicken slightly.
Place cooked pasta in large mixing bowl, add rue and bacon and gently mix together until well combined and pasta is evenly coated.
Place mixture in a prepared baking pan and bake uncovered for 30-45 minutes Add additional cream or milk throughout the baking process if pasta appears drys.
To Make this a Freezer Meal
Allow the roux/cheese sauce and bacon to cool to room temperature. Combine the cooled pasta and sauce (with bacon) in a big mixing bowl and gently mix together. Depending on the size of your batch, place it in a prepared 9x9 or 9x13 baking pan. Wrap the entire dish in plastic wrap and be sure to squeeze all the air out by pressing gently on the top surface of the dish. Cover with foil and label with the date. Remove the dish from the freezer 12 to 24 hours before baking. Place it in the refrigerator to thaw. Remove the plastic wrap and foil and then bake as directed in the instructions above.
This recipe can be prepared ahead of time, stored overnight in refrigerator and baked the next day.
For a lighter version, substitute milk for cream.
You can use your noodle of preference, I prefer the size and texture of the large, tubular rigatoni-style.