Mac & Cheddar w/ bacon

Hello all. Just a mac n cheese variation to start this off. There have been many variations since the first recorded recipe in 1824. The recipe was in a cookbook titled "The Virginia Housewife" written by Mary Randolph, a cousin of Thomas Jefferson. The original recipe called for macaroni, cheese and butter layered together. That was it. Enjoy this recipe. Hopefully more to follow.

1 lb. elbow mac or other short pasta
1/2 c. unsalted butter
7 T. flour
2c. 1/2 & 1/2
3c. whole milk
1t. salt
1/4 t. pepper
1T spicy brown mustard
8oz shredded sharp cheddar
6 slices cooked bacon, chopped(feel free to add more, it is after all, BACON!)
Oven at 350°.
Spray baking dish with cooking spray.
Cook pasta in salted water al dente. Drain, don't rinse. Return to pot.
-In a large saucepan, melt butter over medium heat. Stir in flour & cook for one minute. Whisk in 1/2 & 1\2, milk, salt, pepper, mustard & 1\2 of the cheese. Stir while cooking until the sauce thickens.
-Pour sauce over macaroni. Fold in the bacon and remaining cheese, combine well to coat the pasta.
-Transfer to baking dish. Bake 45 minutes ro until bubbling hot. Broil, if desired, for one minute to brown the top. Not necessary though.
*Chef's Notes*
►Feel free to add what ever you like. Chilies, sausage, etc. Change the seasoning if you like, make a Mexican mac & cheese.
►You may want to add more cheese. The 8oz is a rough guess, but it will be enough.
►Feel free to contact me with any queries.