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1
Cook bacon over medium heat until crisp, drain on paper towels then dice and set aside.
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2
While the bacon is cooking, boil a pot of water and cook the macaroni for 3 minutes, drain and toss with the olive oil and set aside.
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3
Wipe out with a paper towel the pan that you cooked the bacon in and then put it back on medium heat and melt 1 tablespoon butter.
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4
Add the mushrooms and cook for about 5 minutes.
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5
Add the sugar to the mushrooms and cook for another 2 minutes, remove from heat and set aside.
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6
In a large silver-bottomed sauce pan over medium heat, brown 4 tablespoons butter.
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7
When the foam subsides and the milk solids have begun to brown and the butter has a nutty aroma, add the onions and cook until translucent.
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8
Add the garlic and cook another minute until fragrant.
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9
Stir in the flour until you have a nice brown roux.
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10
Cook the roux for 2 minutes.
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11
Slowly whisk in the milk, salt, and pepper.
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12
Turn the heat on high and keep whisking until the roux and the milk are completely incorporated and the mixture boils, then turn off the heat and remove pan from burner.
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13
Preheat the oven to 400 degrees F. In a bowl, toss together the cheeses.
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14
Add half of the cheese to the sauce then add all the bacon, mushrooms, tomatoes, and green onions.
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15
Stir until the cheese begins to melt then stir in the pasta.
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16
Pour the mixture in a greased casserole dish and top with the remaining cheese.
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17
Place the butter crackers in a plastic bag and crush with a rolling pin.
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18
Melt the remaining 2 tablespoons butter and stir in the butter crackers then sprinkle this on top of the cheese.
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19
Bake for 10 to 12 minutes or until the cracker topping is golden brown.
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20
Remove from oven and let cool for 5 minutes before serving.
