I can't stand looking at my blog with that spider picture staring me in the face, so I thought I'd share the best mac and cheese recipe I've tried. Ever.

Five different cheeses melted slowly in a double boiler make this macaroni and cheese great, but the six slices of thick cut bacon make it
amazing.
I got the recipe from I-
Shüan and she got it from a magazine. I believe I could eat this macaroni and cheese every day for a week for lunch AND dinner and be perfectly happy.
Carbs? Bring it!
Ann's Macaroni and Cheese (with bacon, of course)Serves 8
10 ounces, sharp cheddar cheese, grated
4 ounces
Monterrey Jack, grated
4 ounces Velveeta, cubed
4 ounces cream cheese
1 (12 ounce) can evaporated milk
1 tsp Dijon mustard
6 slices thick cut bacon, cooked crisp and crumbled
salt and pepper to taste
12 ounces elbow macaroni, cooked and drained
1/2 cup plain bread crumbs
2 ounces Parmesan, grated
Heat oven to 350. Put cheeses (except Parmesan) in the top of a double boiler and melt over simmering water, stirring frequently. Gradually add evaporated milk, whisking until completely smooth. Whisk in mustard, bacon, salt and pepper. Pour into a 9 x 9 inch baking dish, add macaroni, and toss to coat.
(I actually mixed the macaroni and cheese in the pot I'd cooked the macaroni in. I drained the macaroni and returned it to the pan, then added my cheese sauce. I would NOT have had room to mix it in the 9 x 9.)
In a small bowl combine bread crumbs and Parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes.
Disclaimer #1: The photo above is a random mac and cheese photo from google images. I didn't happen to take a picture of the mac and cheese I made because we all dug into it so fast and now it's gone. But the picture is actually a pretty close representation.
Disclaimer #2: If you are too good to use Velveeta, just ignore this recipe. I'm sure you would have hated it anyway.
Disclaimer #3: This macaroni and cheese is not part of any weight loss plan. Translation: It's awesome!