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1
Bring 4 quarts of salted water to a rolling boil in a large pot.
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2
Add pasta; stir.
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3
Return to a boil, stirring occasionally for 8-11 minutes or until pasta is tender.
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4
Drain and put pasta in a 13x9 bake dish which has been coated with cooking spray; let cool for 5- 10 minutes.
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5
Meanwhile, in a small non stick skillet add the oil; whisk in the flour over medium heat.
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6
Make sure to whisk out all lumps.
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7
Stir the flour mixture till it starts to bubble; very lightly brown.
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8
Dont turn the mixture too dark brown, it must be light.
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9
Take off heat for a moment.
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10
Whisk in the mustard and blend thoroughly into the mixture.
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11
Put back on medium heat.
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12
Whisk in milk gradually, add 1/8 teaspoon of sea salt or more to your taste; 1/8 teaspoon of coarse black pepper.
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13
When the mixture starts to bubble take off burner and blend in a 1/2 cup of shredded cheese until melted.
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14
Set aside.
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15
After the macaroni has sat cooling for 5 or more minutes, add 2 cups of shredded cheese to the pasta.
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16
The cheese must be mixed in throughly.
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17
Combine the cheese sauce with the macaroni.
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18
Put foil on top of the 13x9 dish; put in a preheated 375 degree oven for 30 minutes or till the pastas edges are golden brown and the cheese is bubbly.
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19
Take out of oven; take foil off and top with remaining cheese; generously garnish top with crumbled bacon.
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20
Put foil back on and let sit for 10 minutes or till ready to serve.
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21
Goes great with a side of steamed, buttered, salted and peppered zuchinni or a side of fresh, steamed long green beans with minced garlic, topped with butter.
