Big Back Mac and Cheese

1: Start by shredding your cheese blocks in a food processor or by hand. Combine all cheeses in a bowl and mix well.

2: Boil a pot of water and season with just a bit of salt. Do not add oil. Add in your pasta and cook for about 7 minutes, a couple of minutes under the directed time on the box. Drain the pasta, do not rinse.

3: In the same pot, add in a tablespoon of butter, your diced bacon, and onion. Allow these to cook on medium heat for about 5-10 minutes until dark brown.

4: Add in flour and cook for 1-2 minutes. Slowly add in 2 cans of evaporated milk over the course of 3-4 minutes to prevent lumps.

5: Add in your heavy cream and stir. Add in the seasoning listed above and thoroughly mix.

6: Now slowly add in 3/4 of the shredded cheese. Do not add all of the cheese into the sauce; you need extra to top the mac.

7: When the cheese is melted, add in your pasta and mix.

8: To bake this, layer the pasta in a baking dish. Lay down one layer of pasta, one layer of cheese, one layer of pasta, and one last layer of cheese.

9: Bake at 375°F for 30 minutes until golden and bubbly.