21st Century Cheese Bake - serves 4-6

2 cups medium shell pasta
1 bag baby spinach
1 cup low fat cottage cheese, small curd
4 oz thick sliced applewood smoked bacon, uncured
1 1/2 cups 2% milk
2 tbs each of flour and butter
1 cup shredded cheddar
1 cup shredded swiss
2 oz. gorgonzola cheese
1/2 tsp. fresh ground black pepper
1/4 - 1/2 tsp. truffle salt to taste
1/2 tsp - 1 tsp Worcestershire Sauce to taste
Durkee's Onion Rings for garnish (a small  3 oz. can should be enough)
1.  Preheat oven to 400 degrees, and place bacon on a sheet pan.  Bake in oven for about 10 - 15 minutes, or until crisp.  Drain on paper towels.  When cool, crumble.
2.  Cook pasta al dente according to package directions.  Place spinach in colander, you can press it down if need be to fit.  Pour hot pasta water into colander over spinach, then just dump the pasta on top of the spinach and drain.
3.  Heat butter over low heat until melted.  Add flour and cook stirring, for about 2 minutes.  While you are cooking the flour/butter mixture (aka roux), heat 1 1/2 cups of milk in the microwave for a minute or a minute and 30 seconds until warmed but not scalded.
4.  Gradually whisk the warmed milk into the roux until combined.  Stir til thickened.
5.  Remove from heat, add all the cheeses, Worcestershire sauce, truffle salt, black pepper and bacon.  Taste and adjust seasonings if necessary.  Toss with the pasta and spinach, mixing well.
6.  Place in a 7 x 11 inch baking dish and cook in a 400 degree oven for 35-40 minutes.  The last 15 minutes of cooking add the Durkee's Onion Rings on top.  When done, remove from oven and let sit for about 10 minutes before serving.