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1.
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First, cook the bacon in a skillet over medium heat until its super crispy.
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Remove bacon from the skillet onto a paper towel lined plate.
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Once cooled chop the cooked bacon into small, bacon bite like pieces.
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Set aside.
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2.
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Cook pasta in a pot of very salty water until 4-6 minutes less than al dente.
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(Youre going to bake it later, so by under-cooking it now youre making sure it isnt soft or mushy when it comes out of the oven!)
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When its done drain it and set aside.
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3.
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Preheat oven to 375 F. In a large saucepan, melt butter over medium-high heat.
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Then whisk flour into the butter to form a roux and cook for 1 minute.
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4.
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Whisk hard apple cider into the roux a little at a time until youve worked out all the lumps.
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Then whisk in milk.
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Bring sauce to a simmer and cook, stirring frequently, until sauce has thickened, about 6-8 minutes.
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5.
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Remove sauce from heat.
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Stir in cheddar cheese and mix until cheese has melted.
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Stir in pepper.
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6.
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Stir all but one handful of the bacon pieces into the sauce.
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Set the extra handful of bacon aside for topping the pasta before you bake it.
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7.
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Stir the pasta into the sauce until all noodles are evenly coated.
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Pour pasta into a baking dish.
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You can use one large 9x13 pan if you like.
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I chose to use four smaller 4 diameter ones.
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Its up to you!
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Top with the bacon you set aside.
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8.
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Bake at 375 F for 20-25 minutes or until edges are crispy.
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*Note: If you want to add additional toppings before baking, I suggest additional shredded cheddar cheese or breadcrumbs.
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Alternatively, this mac and cheese is just as amazing straight out of the pot, without baking it.
