• Grate the cheese and set aside. 
• Cook bacon, crumble into pieces and set aside. I cooked this in the microwave. No sense laboring over a skillet for this recipe. If this method is good enough for Jaques Pepin, it's good enough for me! 
• Fill a large, deep stock pot with water and bring to a boil. Once boiling, generously salt the water and add rigatoni. Cook to al dente according to package instructions. I recommend DeCecco no 24. Just use a nice big noodle of good quality. 

Béchamel sauce recipe:

• In the microwave or in a sauce pan over low heat warm the milk slightly. You’re just taking the chill off, not bringing it to a simmer.
• In a separate pan over medium-low heat, melt the butter.
• Then mix the flour into the butter, and as soon as it starts to bubble, begin whisking constantly for about 2 minutes.
• Gradually add the milk, whisking constantly to avoid any lumps. Once all milk is incorporated, bring it to a low boil and continue to whisk occasionally as it thickens, about 4 – 5 minutes.
• Once thickened, remove from heat and whisk in the salt and paprika.

Assemble the pasta dish:

• Once the pasta is al dente, drain quickly in a colander and immediately return to the same pot. 
• Add the béchamel sauce to the noodles and incorporate thoroughly. Make sure it's well mixed, with sauce coating the noodles inside and out. 
• Then add 1 ¾ cups of the cheese and incorporate.
• Add ¾ of the bacon and mix together. 
• Transfer the pasta to a cast-iron skillet or an oven-proof baking dish. Top with remaining bacon, then add the remaining comté cheese in an even layer on top.
• Place under the broiler until the cheese is bubbly and starts to turn golden brown. Comté is a very sturdy cheese and it will stand up to a fair amount of heat before it starts to turn golden brown. But as always, when broiling, be sure to leave the oven door cracked and keep a close eye on it so you don’t burn it.
• Remove from the oven and serve immediately.