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1
Preheat the oven to 375u00b0F. Grease a 3-quart ovenproof baking dish with butter, and set aside.
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2
Bring water to a boil in a large saucepan over high heat. Add the macaroni and salt, reduce to medium heat, and stir to prevent sticking. Cook for 7 minutes, or until al dente. Drain and toss with the oil.
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3
Heat the cheese sauce in a saucepan over medium heat. In a skillet, cook the bacon over medium heat until crisp. Line a metal tray with paper towels. Drain the bacon. Chop the bacon into bits.
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4
In a bowl, combine the bacon, Parmesan, 1 cup of the breadcrumbs, the parsley, thyme, rosemary, sage, and pepper. In another bowl, toss together the macaroni and heated cheese sauce, mixing well. Stir the macaroni-cheese mixture into the breadcrumbs mixture. Spread evenly into the prepared baking dish, and sprinkle with the remaining 1/2 cup breadcrumbs.
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5
Place the baking dish on top of a baking pan to catch spills if the cheese bubbles over. Bake for 40 minutes, or until crispy and brown on top.
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6
Heat the milk in a large saucepan over medium heat until you see bubbles forming on top. Meanwhile, melt the butter in another saucepan and stir in the flour to make a roux (see Note). Add the warm milk, whisking constantly, and continue cooking until the mixture thickens, about 5 minutes. Add the cheese, whisking constantly to combine. Season with the cayenne and salt and pepper to taste. Strain through a sieve to remove any lumps before serving.
