Boil pasta for 9-12 minutes. Drain, do not rinse and set aside.

Melt butter/margarine in saucepan over medium high heat. Slowly stir in flour until combined. Use a wooden spoon for best results.

Remove pan from heat and slowly stir in milk and heavy cream to create a roux. Reduce heat to medium and return pan to stovetop.

Stir continuously and allow sauce to thicken about 6 minutes.

In a separate pan, saute garlic, onion and peppers to cook lightly.

Season thickened sauce with salt, black pepper, paprika and mustard. Stir continuously then add garlic, onion, peppers and cheese.

Turn down heat to low and combine until mixture is smooth. Carefully stir in pasta until well coated.

Toss with bacon and chicken or serve on top. Sprinkle with parmesan cheese to garnish.