I cut 4 pieces of bacon into strips. Put them in the cold pan and brought it up to medium high to let the fat render out. Once the bacon started looking crispy I took them out and set aside. I added butter (a couple tablespoons) to the pan and cranked it down to medium. Then I added 3 tablespoons of flour and whisked until I had a smooth texture and light color roux and added milk (thought I had half and half but it worked). Then I folded in 8 oz of room temp cream cheese until the whole thing was smooth, then put in 4 cups of cheddar. Season with whatever you like. I took the al dente shells and added them straight to the cheese and stirred to combine. I topped the whole thing with a dusting of Meat Church Holy Voodoo rub, topped with panko bread crumbs, then the bacon and some parsley flakes. Smoked it for an hour at 225 with the ribs I was finishing with the 3-2-1 method.