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Who doesn't love mac 'n cheese? And homemade mac 'n cheese is almost sinful. There are NEVER leftovers when I whip up a batch.
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I grate cheese instead of buying shredded, but I am sure shredded would work just as well. (You'll want to have this prepped before you start cooking.)
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Start making your roux: Melt your butter over medium heat in a heavy pan, be sure not to scorch it. Once it is melted, slowly add in the flour. Be sure to mix it well, and if it comes out runny, simply add a dash or two more of the flour.
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Now, slowly pour in the milk and spices. Stir often until the mixture thickens. (3-5 minutes)
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Once it thickens, turn the heat down to low and slowly begin to add in the shredded cheese. Stir with each addition of cheese. You can either reserve some of the listed amount of cheese or grate more to put on the top with the bacon. (I grate more, but I really love cheese - so the cheesier the better.)
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If you're a great multitasker, you can start your noodles during this process, following the package instructions. Or you can start them after completing the cheese sauce. Be sure to cook the noodles about 2 minutes less than the package suggests so they don't end up soggy/mushy.
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After your noodles are done, mix them into your cheese sauce.
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Then pour the mixture into a 9x13 greased baking dish, top with extra cheese and bacon.
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Bake at 350F for 20 - 25 minutes.
