6 strips bacon; cut in 1 in pieces
2 cloves garlic; minced
1/4 cup all-purpose flour
1 1/2 cup milk
1/2 cup heavy cream
1 cup white cheddar; shredded/ divided
1 cup gruyere; shredded/divided
kosher salt
black pepper
crushed red pepper flakes
1 bunch asparagus; ends trimmed
1 cup Ritz crackers; crushed
1/4 cup all-purpose flour

1. Preheat oven to 375F.

2. In a large skillet over medium heat, cook bacon until crispy. Remove bacon from pan and drain on a paper towel lined plate. Drain all but 1/4 cup of grease from pan.

3. To the skillet, add garlic and cook until fragrant, about 1 minute. Add flour and stir until golden. Slowly pour in milk and cream, whisking until smooth. Let simmer until thickened, about 5 minutes. Add 1/2 cup each of cheddar and gruyere and stir until melted.

4. Add bacon to sauce and season with salt and pepper and a pinch of red pepper flakes.

5. Place asparagus in a 9 x 13 baking pan and pour the sauce over them. Top with remaining 1/2 cup of each cheese and crushed Ritz crackers.

6. Cover with foil and bake until asparagus is tender, about 20 minutes. Remove foil and bake until cheese is melted, another 10 minutes more.