In a large pot over medium heat, cook the bacon crispy and the fat has rendered.
3. Step
Add the garlic, bread crumbs, chives, and parsley. Stir and cook until the bread crumbs are toasted, about 5 minutes. Remove from the pot.
4. Step
In the same pot on medium heat, melt the butter. Sprinkle in the flour and stir until combined.
5. Step
Add the evaporated milk and bring to a simmer. Season with salt, pepper, mustard powder, and cayenne. Whisk to incorporate and smooth any lumps. The sauce should be thick enough to coat the back of the spoon.
6. Step
Add the pasta to the sauce and stir to combine.
7. Step
Add the cheddar, Gruyère, Colby Jack, Gouda, and provolone cheese, then fold the cheeses into the pasta. If it seems too dry, add more milk to your liking.
8. Step
Transfer the mixture to a baking dish and top with the shredded mozzarella and cheddar.
9. Step
Bake for 45 minutes, or until the mac ‘n’ cheese is bubbly, melted, and golden brown on top.
10. Step
Serve with a sprinkle of the bread crumb mixture for added flavor!
