• Pre-heat your oven to 400 degrees F

Mac and Cheese Base

• Bring a big pot of water to a boil, toss in a generous pinch of salt (about a tablespoon), and drop in the pasta. Let it cook until it’s just al dente—tender but still has a little bite.
• Grate up all the cheeses and set 'em aside.
• Heat up a saucepan over medium heat. Drop in a stick of butter and let it melt down nice and smooth.
• Sprinkle in the ½ cup of flour while whisking constantly—you're aiming for a smooth paste.
• Pour the whole milk ,half-and-half, and half of the shredded cheeses in the pot. Mix well until it gets to a thick consistency.
• Slowly pour in the whole milk and half-and-half, whisking as you go. Then toss in half of your shredded cheeses. Stir it all together until the sauce thickens up and gets nice and creamy

The Bake (Regular)

• In a 6-inch cast iron pan, coat the inside with butter.
• Load it up with macaroni.
• Top it off with your cheeses.
• Bake for 15–20 minutes, or until the cheese is melted and golden brown.

-Bread Crumbs Version-

• After topping the pan with cheeses, cover the whole surface with bread crumbs.
• Drizzle with butter.
• Bake for 15–20 minutes, or until the cheese is melted and golden brown.

-Bacon Version-

• In a large cast iron pan, lay out 5–6 strips of bacon in a single layer. Pop it in the oven and bake until they’re perfectly crispy.
• Dice the bacon into tiny pieces.
• In a 6-inch cast iron pan, coat the inside with bacon grease.
• Add a scoop of macaroni and sprinkle with bacon. Fill it all the way to the top and add more macaroni.
• Top it off with cheeses and bacon.
• Bake until the top is golden brown.