While your pasta cooks, create your roux. In a saucepan, melt butter. Slowly sprinkle in flour. Whisk until it thickens to a paste. Slowly add heavy cream, whisking as your pour. Do the same with your milk. Allow to thicken to a cream sauce consistency. Sprinkle in a little extra flour if needed.
Once roux is thick, add 3/4 cup Gouda and 1 cup mozzarella, stir.
Add pepper and salt. Sauce is complete!
Layer your cooked and drained pasta in a casserole dish and pour cheese sauce on top. Use a large spoon to gently toss.
Sprinkle the top with the remaining 1/4 cup of Gouda. A few dashes of pink salt and all the bacon.
Bake at 350 degrees for 20-25 minutes. Watch for the sauce to bubble and the bacon to get extra crispy.