Instructions

1. Preheat oven to 350°.
2. Spray a 9x13-inch baking dish with non stick cooking spray.

For the Corn Chowder Filling:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook to an al dente (means it still has a bit to it).
2. Drain, return to the pot, and cover.
3. While the pasta is cooking, fry the bacon, remove from the pan to a paper towel lined plate, set aside to cool, once cool enough to handle break into small pieces, and set aside to use as a topping.
4. Add the corn, potato and Old Bay seasoning to the bacon drippings in a the same skillet used to fry the bacon; cook 5 minutes.
5. To the same skillet (with the corn and potato mixture) add the celery, bell pepper, onion and garlic; season with thyme, salt and pepper.
6. Cook, stirring occasionally (about 3 minutes).
7. Set aside to make the sauce.

For the Cheese Sauce:

1. Melt butter in a large saucepan over medium heat.
2. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper.
3. Stir in the Havarti cheese.
4. Add the pasta to the cheese sauce; stir until completely coated.
5. Stir the corn mixture into the pasta and cheese mixture.
6. Transfer to the prepared baking dish; top with the shredded Colby Jack cheese and bacon; cover with foil and bake 30 minutes.
7. Remove dish from the oven; change the setting to broil.
8. Take off the foil; sprinkle on the bread crumbs, drizzle the melted butter all over the top, add a sprinkle of fresh thyme.
9. Broil 3 minutes or until brown and crispy.
10. Serve hot.