Step 1

Preheat oven or grill. Preheat your oven or grill to 425 degrees F.

Step 2

Cook the macaroni. In a large pot bring 4 quarts of water to a boil over high heat. Add 1 Tablespoon salt and the macaroni noodles to the water and stir to prevent the noodles from sticking. Cook according to package directions, then drain.

Step 3

Cook the bacon. In a large skillet, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Do not drain the bacon grease.

Step 4

Make the roux. Add 2 Tablespoons butter the the hot bacon grease and stir until melted. Add in the 6 Tablespoons flour and cook over medium heat for 5-6 minutes or until the flour has begun to brown.

Step 5

Finish making the cheese sauce. Add in the milk and heavy whipping cream to the roux, and return to a boil. Turn off the heat and stir in the salt, cracked black pepper, and red pepper flakes.

Step 6

Add the cheese to the sauce. Reserve 1/2 cup of each of the jack and cheddar cheeses and set aside with the mozzarella. Stir the rest of the jack and cheddar cheese into the sauce, and whisk until the cheese is melted.

Step 7

Combine the noodles and the cheese sauce. After draining the cooked noodles, return them to the large pot. Pour the cheese sauce over the noodles and stir in half of the cooked bacon.

Step 8

Transfer the mac and cheese to a baking dish. Use the remaining 2 Tablespoons of butter to coat the sides and bottom of a 9x13 baking dish. You can also cook this in a 12" cast iron skillet. Pour the mac and cheese from the large pot into the baking dish. Top with the remaining jack, cheddar, and mozzarella cheese and sprinkle on the remaining bacon crumbles.

Step 9

Bake the bacon mac and cheese. Place the bacon mac and cheese in the oven or on the grill for 20 minutes or until the sides are bubbling and the cheese is melted and starting to brown.

Step 10

Serve immediately. Remove from heat, serve immediately and enjoy!