📖 Instructions

1. Cook the Bacon: Dice 1 pound of bacon and cook in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon fat in the skillet. Do not burn the bacon; make sure to constantly stir it, and remove it from the heat once it is crispy and golden brown.
2. Prepare the Béchamel Sauce: In the same skillet with the reserved bacon fat, melt 1/4 cup of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Slowly whisk in 3 cups of milk, ensuring no lumps form. Continue stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg.
3. Cook the Macaroni: Cook 1 pound of elbow macaroni according to package directions until al dente. Drain well and set aside. Make sure you don't overcook it, or else the lasagna will be to mushy.
4. Make the Cheese Sauce: In a large bowl, combine the cooked macaroni with the béchamel sauce. Add 4 cups of shredded cheddar cheese, 2 cups of shredded Gruyère cheese, and 1 cup of grated Parmesan cheese. Stir until the cheese is melted and evenly distributed. Be sure not to add all of the cheese at once. Keep stirring until it melts; it is easier this way.
5. Assemble the Lasagna: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the mac and cheese mixture on the bottom of the dish. Sprinkle half of the cooked bacon over the mac and cheese layer. Add another layer of mac and cheese, followed by the remaining bacon. Top with the remaining mac and cheese mixture. For the final touch, add a thin layer of shredded mozzarella cheese.
6. Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. Be careful when removing the foil not to burn yourself!
7. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and makes it easier to cut. Serve warm and enjoy!