Ingredients

Instructions

  1. Preheat the oven to 350*F.
  2. Grease a deep 3-quart baking dish and set aside.
  3. Cook bacon until crispy, reserving the grease.
  4. Cook macaroni according to package instructions for al dente.
  5. Drain and set aside.
  6. Crumble the bacon into the crushed crackers and add 1 cup of the grated cheese.
  7. Pulse in a food processor and set aside.
  8. Measure 6 tbs of bacon grease and heat in a large saucepan until bubbling.
  9. Add flour all at once, whisking until incorporated.
  10. Add the onion powder, both paprikas, mustard powder, and cayenne pepper.
  11. Continue to whisk for another 1-2 minutes.
  12. Slowly whisk in the milk and evaporated milk.
  13. Whisk continuously on medium-high heat until the mixture comes to a boil and thickens slightly.
  14. Lower the temperature to a simmer.
  15. Add the worcestershire, nutmeg, and hot sauce.
  16. Stir in the remaining 5 cups of grated cheese.
  17. Stir over low heat until the cheeses are melted.
  18. Beat the two eggs in a small bowl.
  19. Add about a cup of the cheese sauce mixture to the eggs, and whisk rapidly.
  20. Whisk the egg mixture back into the pot.
  21. Stir the cooked macaroni into the cheese sauce mixture. It will be very loose; the macaroni will absorb excess liquid as it bakes.
  22. Pour the macaroni and cheese mixture into the prepared baking dish.
  23. Top with the cracker-bacon-cheese mixture.
  24. Bake for 30-45 minutes, or until the top is golden brown and the middle is set.
  25. Allow to rest for 15 minutes before serving.