My favorite labor of love for bacon and mac and cheese. First of all, cook a lot of good bacon. Dice and set aside. Keep 1/2 of the bacon grease in the pan, add butter and melt, add flour to start your rue. When rue is a nice 'tan' color, add heavy cream slowly while whisking (no lumps). Don't burn this! Meanwhile, start pasta to boil (I like using cellantini, nice ridges and curves hold sauce well) in properly salted water, cook until 1 minute under al dente. When you have appropriate amount of your cream sauce creamy and smooth, slowly add cheeses. I use 4 types, herbed goat cheese, Gruyere, white sharp cheddar and fresh Parmesan reggiano. Be careful when seasoning, bacon and cheese are salty. Nice amount of black pepper, a dash of nutmeg. When pasta is done, slowly incorporate it into the cheese sauce stirring until it soaks up some sauce (which finishes the cook time on pasta). Add diced bacon and stir. Pour into greased baking dish. Now, process garlic croutons in food processor, add fresh chopped parsley, mix with some butter. Place this on top of pasta and bake for 20 minutes until top is golden brown. Not cheap since you should buy good quality cheese. Best I have ever had, cannot remember where I found recipe so unfortunately cannot give credit where due.