Bring a medium pot of lightly salted water to boil. Add pasta and cook according to package directions, but remove from heat and drain when pasta is becoming al dente and just short of finished. (Pasta will finish in oven.)
While pasta is boiling, fry bacon and onion together in oven-safe skillet. Fry until onion is translucent and bacon reaches desired level of doneness. Set bacon-onion mixture aside and remove excess grease, leaving some to coat the skillet.
Prepare the cheese sauce by melting butter in a saucepan over medium-low heat. Gradually add milk and flour, stirring occasionally so that the mixture doesn't burn. Slowly add grated cheddar and Parmesan while stirring.
Mix together pasta, bacon, onion and cheese mixture and add to skillet. Top with bread crumbs. Cook in oven for approximately 30 minutes.
Generously butter a 1 1/2-quarter souffle dish. Attach a foil collar to dish. Measure enough foil to go around dish plus a 2-inch overlap. Fold into thirds lengthwise; place foil around dish with collar extending 2 inches above top of dish. Secure with tape, if necessary. Combine bread crumbs and rosemary; coat bottom and sides of dish with mixture; set aside.
In a large saucepan melt butter, stir in flour, mustard, pepper and allspice. Add milk; cook and stir for 6-7 minutes or until thickened and bubbly. Remove from heat. Stir in cheese until melted. Beat egg yolks; stir in about 2 tablespoons of the cheese mixture. Return all to the cheese mixture in the saucepan. Stir in Indiana Kitchen ham; set aside.
Using clean beaters, in a large bowl beat egg whites with cream of tartar until stiff peaks form. Gradually pour ham-cheese mixture over beaten whites, folding gently to blend. Spoon mixture into the prepared souffle dish. Bake in a 350 degree F. oven for 35-40 minutes or until puffed and golden brown. Remove from oven when not quite set; souffle should shake slightly when gently moved. Remove collar from dish; serve souffle immediately.