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1
Cook pasta as instructed on package (to al dente), let it drain and cool.
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2
Set aside 2 strips worth of bacon and saute the rest with mushrooms over medium-high heat.
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3
After cooking, mix with 1/2 tsp.
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4
cayenne pepper and 1/2 tsp.
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5
garlic powder, toss with the pasta and set them in baking dishes (I used two 9-inch silicone pie/cake pans, if you want a more substantial crust on bottom or side, use metal or glass bakeware).
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6
Heat the milk in saucepan over medium-low heat, making sure it doesnt go above simmering.
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7
Meanwhile, start preparing the roux on a double boiler (or an improvised one like me, with a pyrex glass bowl over a large pot of boiling water)throw the butter in and let it melt, then slowly whisk in the flour until it is smooth.
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8
Afterwards, gradually mix in the heated milk.
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9
Set aside 1/4 to 1/3 cup of the shredded cheese, gradually add the rest to the milk mixture and keep stirring/whisking until smooth.
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10
Add the remaining garlic powder and cayenne pepper.
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11
Taste-test and season as needed.
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12
Preheat oven to 400 F.
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13
Ladle generous amounts of cheese sauce over the pasta/bacon/mushroom and toss until they are well covered with sauce.
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14
Top with remaining shredded cheese & uncooked bacon.
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15
Pop it in the oven and bake for approx.
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16
30 minutes.
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17
(Optional) Top the baked mac n cheese with white truffle oil and serve it up!
