This is not your kiddie, blue box mac and cheese!! The kids will eat it and you will "hug my neck" when you taste how good this is! (Oh yes, that would be butter dripping onto the baking sheet.) I was really tempted to leave my ramekins in a little longer and crust up the cheese a little more, but it turned out awesome as is. When you dip your fork in and pull a nice stretch of yummy cheese and creamy goodness, you'll never settle for less.
INGREDIENTS:
- 4 oz. Gruyere cheese, grated
- 2 cups Colby-Monterrey Jack blend, shredded
- 3 slices (or more) Applewood Thick Cut Bacon
- 2 cups dry elbow macaroni
- 1/2 stick butter
- 2 cups milk
- 1/4 cup flour
- Salt and pepper to taste
Cook macaroni per instructions on box. While cooking, chop and fry bacon slices. Set on a paper towel lined dish and drain grease. Drain cooked pasta and set aside.
In a large saucepan, melt butter until bubbly. Set off heat and quickly whisk in flour. Season with salt and pepper. Return to medium heat. Slowly mix in milk; stirring constantly until sauce slightly thickens.
Set off heat again and stir in the Colby-Monterrey Jack cheese.
Once cheese is melted, add in bacon.
Stir in cooked macaroni.
Ladle macaroni mixture into four ramekins. Top with grated Gruyere cheese. Place on a baking sheet in case any cheesy goodness bubbles over!
Bake in a preheated 350 degree oven until mixture is bubbly and the cheese has a nice golden brown "crust." 
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