Cook your elbow pasta or cavatappi for 2 minutes under package instructions. Drain and set aside. Preheat the oven to 400 degrees.

Turn the heat to medium. In a pan cook your bacon until crispy and most of the fat is rendered out. Then remove the bacon from the pan.

Turn the heat to low and add in 1 tbsp all purpose flour. Give that a good mix and cook until lightly golden.

Slowly pour in the milk, whisking continuously so there is no lumps. Continue whisking until the sauce thickens.

Add in 1 tbsp gochujang and 1/2 tsp garlic salt. Mix until smooth and everything is incorporated.

Add in your shredded Cheddar cheese, continue mixing.

Pour in your cooked pasta and mix!

Transfer to a over safe container and top with a layer of mozzarella.

Bake for 10-15 minutes or until the top is a nice golden brown.

Optional but top with some dried parsley. Enjoy!