For the bacon macaroni and cheese:

• 284g bacon (about 14 slices)
• 227 g elbow macaroni
• 30g bacon fat or unsalted butter   see notes
• 16 g all-purpose flour
• 270 ml of milk
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ⅛ teaspoon ground cayenne pepper
• ⅛ teaspoon ground nutmeg
• 227g grated strong cheddar cheese
• 227g grated Monterey Jack cheese

For the breading:

• 125 g all-purpose flour
• ¼ teaspoon fine sea salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon onion powder
• 2 large beaten eggs
• 180g seasoned panko breadcrumbs
• vegetable oil for frying

Instructions

To make the bacon macaroni and cheese:

• Preheat your oven to 200°C (400°F). Line a baking sheet with aluminum foil, then place the bacon slices side by side on the sheet.
• Bake the bacon for 10 to 15 minutes, or until it reaches your desired crispiness. Be sure to check for doneness after about 10 minutes, as some ovens cook more quickly. Remove the baking sheet from the oven and transfer the bacon to a plate lined with paper towels using tongs.
• Chop the bacon then reserve 2 tablespoons (30 g) of bacon fat, if using.
• Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for 7 minutes or according to package instructions. Drain the noodles, rinse them under cold water, and set aside.
• Add the bacon fat (or butter) to a large saucepan over medium heat. Whisk in the flour to create a roux and cook until bubbly. Add the milk in a thin stream while whisking. Season with salt, pepper, garlic powder, cayenne pepper, and nutmeg, then bring to a boil and cook for 2 minutes.
• Remove from heat and stir in the cheese. Once the cheese is melted, stir in the macaroni and chopped bacon until the mixture is smooth. The mixture should have a creamy, thick consistency. If the mixture looks a little runny, continue cooking over medium heat until it thickens further.   (If your noodles are stuck together, simply give them another quick rinse under cold water to loosen them.)
• Spread the bacon macaroni and cheese evenly in a 9×9-inch baking dish lined with plastic wrap or parchment paper, cover with plastic wrap, and   refrigerate for at least 3 hours or overnight  .