My method for doing mac and cheese is far from a science. I usually ask the person working the cheese counter at Murray’s for an interesting combination of two cheeses and I always use parmigiano-reggiano. In this version, I started by rendering some bacon in an deep, oven-proof saute pan. Then used the rendered fat and a little butter, 2-3 tablespoons of flour, and a few cups of milk to make a roux. Add grated cheeses, a little freshly grated nutmeg, possibly some cayenne pepper for a little spice, and the slightly undercooked noodles to the roux. In this version I also added a head of roasted garlic and some fresh thyme. Top with parm and bake until bubbly and toasted on top.
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