Step 1

Preheat oven to 375˚F. Lightly grease a 9”x 12” baking dish.

Step 2

Fill a large pot with water, place over high heat and bring to a boil. Add a handful of salt and pasta and bring back up to a boil. Cook macaroni, stirring occasionally, until macaroni is al dente, about 7 minutes. Drain and transfer macaroni to a large mixing bowl.

Step 3

Place a saucepan over medium heat and melt butter. Sprinkle flour over melted butter and whisk together for 2 to 3 minutes.

Step 4

Add milk in a slow and steady stream, while whisking, until fully incorporated and mixture is smooth and has thickened enough to coat the back of a wooden spoon. Season generously with salt and pepper.

Step 5

Remove from heat and stir in shredded cheddar and Parmesan, small handfuls at a time, until a smooth cheese sauce has formed.

Step 6

Pour sauce over macaroni and stir together. Allow mixture to cool, about 10 minutes. Stir in eggs, 6 slices bacon and peas until fully and evenly incorporated. Season with salt and pepper.

Step 7

Pour mixture into a baking dish and top with more white cheddar, Parmesan and remaining bacon.

Step 8

Bake macaroni for 20 to 25 minute or until mixture is thick, creamy and lightly browned on top.

Step 9

Remove from heat and allow macaroni to cool, about 10 minutes, before serving.