Preheat the oven to 375 degrees. Cook pasta according to package directions, al dente, 4-5 minutes.

In a large skillet, melt 2 Tbsp. butter; saute the leeks for 2-3 minutes. Add the pre-cooked bacon and cook additional 3-4 minutes, stirring frequently until crisp. Transfer bacon/leek mixture to a paper-towel-lined plate.

In a medium saucepan, melt 4 Tbsp. of butter over medium heat. Add the flour and stir, whisking constantly, for 1 minute. Whisk in the milk; cook until smooth and thickened, about 5 minutes.

Remove from the heat and add 2 cups cheese and a generous sprinkling of salt and pepper; whisk until smooth. Add one can of Bush’s Grillin’ Beans, Bourbon and Brown Sugar (do not drain the beans).

In a large bowl, add the pasta, bacon and leeks (minus 1/4 cup for the topping), and the cheese sauce. Toss well; season to taste with salt and pepper.

Place the hot mixture in a 9×13 baker or Dutch oven; top with the remaining 1/2 cup cheese. Cover with lid or foil and bake for 20 minutes. Sprinkle with the reserved bacon/leek mixture and serve hot.