I got this recipe from "wondertime" a wonderful family magazine that has since stopped publishing (boo hiss). I *love* homemade mac and cheese and this was soooo good. Definitely worth all of the prep and melting time. And the bacon totally made it!!!
ann's macaroni and cheese (with bacon, of course)
10 oz. extra sharp cheddar, grated
4 oz. monterey jack, grated
4 oz. velveeta, cubed
4 oz. cream cheese
1 (12 oz) can of evaporated milk
1 tsp. dijon mustard
6 slices extra thick bacon, cooked crisp and crumbled
salt and pepper to taste
12 oz elbow macaroni, cooked and drained
1/2 cup plain dried bread crumbs
2 oz. parmesan, grated
Heat oven to 350*. Put cheeses (except parmesan) in the top of a double boiler (if you don't have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt, and pepper. Pour into a 9X9 inch baking dish, add macaroni, and toss to coat. In a small bowl, combine bread crumbs and parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25~30 minutes.
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