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1
Preheat the oven to 350*F.
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2
Grease a deep 3-quart baking dish and set aside.
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3
Cook bacon until crispy, reserving the grease.
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4
Cook macaroni according to package instructions for al dente.
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5
Drain and set aside.
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6
Crumble the bacon into the crushed crackers and add 1 cup of the grated cheese.
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7
Pulse in a food processor and set aside.
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8
Measure 6 tbs of bacon grease and heat in a large saucepan until bubbling.
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9
Add flour all at once, whisking until incorporated.
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10
Add the onion powder, both paprikas, mustard powder, and cayenne pepper.
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11
Continue to whisk for another 1-2 minutes.
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12
Slowly whisk in the milk and evaporated milk.
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13
Whisk continuously on medium-high heat until the mixture comes to a boil and thickens slightly.
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14
Lower the temperature to a simmer.
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15
Add the worcestershire, nutmeg, and hot sauce.
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16
Stir in the remaining 5 cups of grated cheese.
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17
Stir over low heat until the cheeses are melted.
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18
Beat the two eggs in a small bowl.
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19
Add about a cup of the cheese sauce mixture to the eggs, and whisk rapidly.
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20
Whisk the egg mixture back into the pot.
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21
Stir the cooked macaroni into the cheese sauce mixture. It will be very loose; the macaroni will absorb excess liquid as it bakes.
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22
Pour the macaroni and cheese mixture into the prepared baking dish.
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23
Top with the cracker-bacon-cheese mixture.
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24
Bake for 30-45 minutes, or until the top is golden brown and the middle is set.
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25
Allow to rest for 15 minutes before serving.
