📖 Instructions

1. First, you'll want to cook your pasta. Bring a large pot of salted water to a boil. Once boiling, add 1 pound of elbow macaroni and cook according to package directions until al dente. Seriously, don't overcook it; that's a cardinal sin in mac and cheese-land. Drain the pasta in a colander and set aside. While the pasta is cooking, get your bacon done. Cook 6 slices of bacon until crispy, then crumble into small pieces. Set aside – and resist the urge to eat it all right now! We need some for our masterpiece.
2. Next, make the cheese sauce! In the same large saucepan (you're a pro at this now), melt 1/2 cup (1 stick) of unsalted butter over medium-low heat. If you're feeling fancy, use clarified butter, which produces a richer, nuttier flavor. Once melted, whisk in 1/2 cup of all-purpose flour until smooth. This is your roux—the foundation of all good cheese sauces. Cook for about 1-2 minutes, constantly whisking, until slightly thickened. Gradually whisk in 3 cups of whole milk, stirring constantly to prevent lumps. Keep whisking while the sauce slowly thickens.
3. Stir in the cheese. Add 2 cups of shredded sharp cheddar cheese, plus 1/2 cup of grated Parmesan cheese. Whisk continuously until the cheese is completely melted and the sauce is smooth and creamy. If it's getting too thick, add a splash more milk. This is where your taste buds take over! If you want more zing, add a pinch of cayenne pepper or a dash of your favorite hot sauce. It's your party, your mac and cheese!
4. Bring in the star players: Stir in the cooked macaroni, the crispy bacon bits, and 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, or to taste. Make sure every strand of pasta is coated in that luscious, cheesy goodness. If the mixture seems too dry, add more milk, one tablespoon at a time. Oh, and don't forget to taste test!
5. Bake to perfection: Pour the mac and cheese into a greased 9x13 inch baking dish. Sprinkle some extra cheese on top if you're feeling indulgent (and who isn't?). Bake in a preheated 375°F (190°C) oven for about 20-25 minutes, or until golden brown and bubbly. This is the moment of truth—check for doneness by inserting a knife into the center; it should come out clean. But let's be honest, you'll probably just eat it straight out of the pan anyway. No judgement here.
6. Enjoy your cheesy masterpiece! Let it cool for a few minutes before serving. Garnish with extra bacon bits or a sprinkle of fresh parsley if you're feeling particularly fancy. Serve warm, and enjoy every delicious, cheesy, bacony bite! This is comfort food heaven.