Ingredients

Method

1. 1

   Start by cooking your bacon in a medium-sized pot until it is nice and crispy.

2. 2

   While you are cooking your bacon, shred all of your cheeses and set them aside.

3. 3

   Then, once you are done with your bacon, take it out of the fat, making sure you drain it.

4. 4

   If you want to, save the bacon fat for some other time and use 1 stick of butter for your roux.

5. 5

   For me, I just used the bacon fat and added ⅓ Cup of flour and cooked until you don’t smell the flour anymore.

6. 6

   Once your flour is cooked, add in your milk and whisk until it is smooth.

7. 7

   Then, add your American cheese first, making sure it is fully melted. Next, add the rest of your cheese very slowly, stirring in around 2 oz at a time until 24 oz is fully combined.

8. 8

   If yours looks like the one in the video, where it is thicker, just cook it through more, as the cheese probably did not melt, but blended.

9. 9

   Once cooked thoroughly, it should be very glossy and rich.

10. 10

    Once your cheese sauce is done, set it aside and cook your pasta in salted water until it’s al dente.

11. 11

    Then drain your pasta and add in your sauce until fully combined.

12. 12

    Then, in a pan or vessel for your macaroni, add in layers, your pasta, cheese, and keep layering until the cheese is on top and ready to bake.

13. 13

    Bake at 400 degrees Fahrenheit for 10-15 minutes and then broil until the top is crispy.

14. 14

    While your mac and cheese is baking, thinly slice your chives.

15. 15

    Top with your bacon, and chives and enjoy while it is hot.