Macaroni and Cheese with Bacon and Ham (Cheddar, Mozzarella, Parmesan)

Creamy, cheesy and super comforting, this Ham and Bacon Mac and Cheese will blow away your dinner table.

4 cups (1 lb) elbow macaroni (454 g)
6 slices bacon, cut into 1" pieces
½ cup salted butter
¼ cup all-purpose flour, unbleached
3 cups milk
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp. sea salt
1 tsp. black pepper, freshly ground
2 cups cooked ham, diced
½ cup Parmesan cheese, grated

Fill a large saucepan halfway with water and bring to a boil over medium-high heat. Add elbow macaroni (4½ cups) and cook 3 minutes shy of al dente (3 minutes short of package recommendations).

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and butter a 9x13" baking dish. Set aside.

Drain, rinse and add the cooked pasta to the prepared pan in a single layer.

Place the bacon in a large skillet or Dutch oven and cook over medium-high heat until cooked through. Remove bacon and leave a small amount of bacon grease in the pan. Add butter (½ cup) to the skillet and melt over medium heat.

Add all-purpose flour and whisk until combined. Cook flour for 3-4 minutes or until browned. Add milk and whisk until mixture is creamy.

Add cheddar, mozzarella, sea salt and black pepper and stir until cheese is melted. Return the bacon, add ham and stir until combined.

Pour the cheese-meat mixture over top of the pasta in the baking dish. Stir so the pasta is well-coated and top with grated Parmesan cheese.

Bake uncovered for 20-30 minutes or until cheese is lightly golden brown around the edges.

Let cool for 5-10 minutes then serve.