Method

• Begin by chopping your bacon up into small pieces, roughly 1/2″ in width
• Cook your bacon to crispy, drain, and set aside. Reserve the bacon grease
• Cook noodles 1 minute under recommended time
• Preheat oven to 350
• With the bacon grease, turn the pan to medium low and make a roux out of the flour and grease
• Slowly add in the milk while stirring to create a gravy
• Add in the spices and stir
• Add the shredded cheese in batches, roughly a 1/2 cup at a time. Reserve about a cup of cheese to top the casserole dish with
• Stir in between each batch, letting the gravy mixture come up to temp between each batch. Stir until the cheese in fully encorperated
• Put the cooked noodles back into the drained pot where you cooked them and pour in the cheese mixture and half of your cooked bacon. Stir well
• Pour the mac and cheese into the casserole dish, add the remaining bacon, cheese, and bread crumbs
• Cook covered for 30 minutes at 350
• Uncover and cook for another 10 minutes, or until the mac and cheese is crispy to your liking
• Let rest 10 minutes before serving