Mac 'n Cheese with Bacon

What can be better than macaroni with cheese? 

 Macaroni with cheese and BACON! I made this as a side dish for Thanksgiving tomorrow. Since my bird is hogging the oven all day, I thought I'd get this out of the way. And yes, I TASTE TESTED IT! haha It will do folks. IT.WILL.DO.

Ingredients:
1 lb. macaroni pasta
10 slices bacon (preferably thick-cut slab bacon), cooked and cut into 1/2-inch pieces
4 c. milk, 2% or whole
6 Tbls. butter
6 Tbls. all-purpose flour
Bay leaf
Pinch cayenne pepper
Salt and black pepper
2 c. sharp cheddar cheese
1 1/2 c. parmesan cheese
1 c. bread crumbs


Preheat oven to 400 degrees. Bring a large pot of salted water to boil. Meanwhile, make cheese sauce by heating milk in a saucepan over medium heat until hot, but not boiling. Pour into a pitcher (if you have a heatproof one) or a large Pyrex measuring cup and keep it standing by. Note: This prevents a lumpy sauce.

Grate cheddar and parmesan onto two separate plates.

 Now, put butter in a saucepan and melt over low heat. Add flour, turn up heat and stir with a wooden spoon to make a roux. Keep stirring for minute or two while it sizzles and turns slightly brown. 

Pour about a quarter of the milk into the roux and stir. Gradually add rest of milk whisking gently until it is all mixed in.

 Add bay leaf, a pinch of salt, pinch of cayenne, and freshly ground pepper. Bring to boil then turn down to low. Let simmer for about 5 minutes.

 Add grated cheddar and cooked bacon to the sauce and stir.

 Meanwhile, cook pasta in lightly salted boiling water for about 2 minutes less than time on package. Drain in colander over sink. Add pasta to cheese sauce and stir to combine. Grease a large casserole dish or a cast-iron skillet with butter or olive oil. Add macaroni and cheese to dish.

Sprinkle with grated parmesan and bread crumbs. Bake for about 15 minutes, then move to under the broiler to brown the top. Perfection!