Ingredients
6 strips bacon, cut into 1" pieces
2 cloves garlic, minced
1/4 c. all-purpose flour
1 1/2 c. milk
1/2 c. heavy cream
1 c. shredded white cheddar, divided
1 c. shredded Gruyère, divided
Kosher salt
Freshly ground black pepper
Crushed red pepper flakes
1 bunch asparagus, ends trimmed
1 c. crushed Ritz Crackers
Preparation
Step 1Preheat oven to 375°. In a large skillet over medium heat, cook bacon until crispy, 10 minutes. Remove from pan with a slotted spoon and drain on a paper towel–lined plate. Drain all but a 1/4 cup of grease from pan.Step 2To same skillet, add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Slowly pour in milk and cream, whisking until smooth. Let simmer until thickened, 5 minutes. Add ½ cup each of cheddar and Gruyère and stir until melted.Step 3Add bacon back to sauce and season with salt and pepper and a pinch of red pepper flakes. Step 4Place asparagus in a 9"-x-13" baking pan and pour sauce over, then top with remaining ½ cup of each cheese and crushed Ritz Crackers. Step 5Cover with foil and bake until asparagus is tender, 20 minutes. Remove foil and bake until cheese is melty, 10 minutes more.
