Macaroni and Cheese Deluxe

2 ½ cups dried macaroni, about 3/4 pound

½ pound bacon, (not maple flavored), sliced in 1/4-inch lengths

6 tablespoons unsalted butter, divided

1 teaspoon Worcestershire sauce

4 ounces sliced button mushrooms

5 tablespoons flour

3 cups whole milk, heated

1 brick (8 ounces) extra sharp cheddar

Salt and fresh ground pepper to taste

1 teaspoon dry mustard

1 can (13.75 ounces) quartered artichoke hearts, not marinated, drained

Panko or regular bread crumbs, unseasoned

Paprika

Heat oven to 350 degrees. Butter 9-by-13-inch casserole dish.

Cook macaroni about 7 minutes in boiling, salted water. Drain and set aside.

In the meantime, cook bacon about 10 minutes, before it turns crisp. Drain on paper towels.

Melt 1 tablespoon of the butter, add Worcestershire and mushrooms and saute about 5 minutes or until just a little tender; remove from pan and set aside.

Melt remaining butter in same pan, whisk in flour and cook 1 to 2 minutes, or until flour taste is gone. Whisk in heated milk and cook until bubbly and thickened, several minutes. Turn off heat and grate cheese into pan, whisk until melted. Add salt, pepper, dry mustard.

Add macaroni, bacon, mushrooms and artichoke hearts to prepared pan; stir gently to combine. Pour cheese sauce over all and mix in pan. Sprinkle on panko to taste and garnish with paprika. Bake uncovered 35 minutes or until bubbly and browned.

Serves six to eight.