Step 1

Cook macaroni according to package instructions and set aside.

Step 2

Cut up bacon into 1/4 inch cubes and cook in cast iron skillet over medium-high heat until very crispy and browned.  If bacon appears dry, drizzle with a bit of olive oil.

Step 3

Remove bacon from pan and add onions and crushed peppers or red pepper flakes.  Cook until onions are soft, about 5 minutes, stirring continuously.  Remove onion mixture and combine with bacon.

Step 4

Do not wash the skillet, but set it aside for later.

Step 5

In a medium saucepan, melt butter and whisk in flour over medium heat.  Cook until the roux is a light brown mixture, about 5 minutes.  Continue to whisk and slowly pour in milk.  Once all the milk is incorporated, whisk until smooth and turn the heat down to low.

Step 6

Whisk in shredded cheeses and a pinch of salt and pepper to taste.

Step 7

Combine cheese sauce with elbow macaroni and stir in bacon mixture.  Pour the macaroni and cheese back into the cast iron skillet and top with grated Parmesan and/or bread crumbs.

Step 8

Bake at 400 degrees for 30 minutes until cheese is browned.

Step 9

Cool for 10 minutes before serving.