I thought Mac & Cheese was either too healthy or not healthy enough depending on your cholesterol numbers. So I added bacon to make sure there was only one answer. Yum. This got thumbs-up at the Manassas Farmers Market. Thanks to my taste testers. I hope you like it.
12 oz dry pasta shells (you can use elbows)
8 oz cheddar cheese (sharp pinconning if you have it) grated
4 oz cream cheese
4 oz Gruyere cheese
12 oz milk
1/2 teaspoon mustard powder
1/8 teaspoon of nutmeg
1 teaspoon garlic powder
4 tablespoons butter (you know you have bacon drippings so if you want more bacon flavor you could swap out some butter. Just sayin)
4 tablespoons flour
8 slices thick cut bacon – I used Rainbow Acres Farm Bristow VA (I used the bacon ends for more fat)
1 teaspoon hot sauce
1/2 teaspoon sea salt
1 teaspoon hot sauce
16 oz shells pasta or elbows
In a pan brown bacon, drain and set aside
In a large sauce pan melt butter and flour Cook for 5 minutes on medium.
Add milk
Cook until it simmers
Add cheddar, gruyere, and cream cheese
Add nutmeg, onion powder and mustard powder.
Stir with whisk until smooth
In a large pot boil pasta for one minute less than box recommendations
Drain pasta but don’t rinse s
Chop cooked bacon and add to pasta
Add cheese sauce
Dan's Food Blog 
You’re hilarious. And the mac and cheese looks to die for!
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