Cook pasta to al dente according to the box. While water is boiling, pour a pint of light cream into a sauce pan and add a half of stick of butter. Bring to a low boil and reduce heat. Slowly dd a cup of shredded vermont cheddar and a cup of shredded sharp sheddar to the sauce pan. Whisk until combined. Allow to simmer until pastas is finished cooking. Drain Pasta and return to pot. Fold in cheese mixture. Grease a medium sized baking dish and add pasta and cheese mixture. Top with cheddar cheese and bake covered for 35 minutes at 400 degrees. Add crumbled bacon to the top.
*we used hormel bacon pieces that we already had on hand.