Preheat oven to 375°F (190°C).

Cook penne pasta according to package directions until al dente. Drain well.

In a saucepan, melt butter over medium heat.

Add diced bacon to the saucepan and cook until crispy.

Add drained sliced champignon mushrooms to the bacon and cook until softened.

Season the bacon and mushroom mixture with salt and pepper to taste.

In a large bowl, combine grated Edam (or Gouda) and Regato cheeses.

Set aside a portion of the cheese mixture for topping.

In a baking dish, spread half of the cooked pasta evenly.

Top the pasta with half of the bacon and mushroom mixture.

Drizzle a small amount of ketchup over the bacon and mushrooms.

Sprinkle half of the cheese mixture over the ketchup.

Pour one-third of the heavy cream evenly over the cheese.

Add the remaining pasta to the baking dish.

Top with the remaining bacon and mushroom mixture.

Drizzle a small amount of ketchup over the bacon and mushrooms.

Cover the pasta with the remaining cheese mixture.

Pour the remaining heavy cream evenly over the cheese.

Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and bubbly.

Let the souffle cool slightly before serving.

Serve hot and enjoy!