Ingredients

Shredded Mild Cheddar
Shredded Swiss
Cooked Bacon
Milk
Butter (3 tbsp.)
Flour (about 2 tbsp.)

Spices

Red pepper flakes
Garlic and onion powder
Parsley
Oregano

One thing I would recommend doing first is cooking your bacon, that way it'll give it time to cool before chopping it up. While your bacon is cooling, grab your favorite pot, fill it up with water (mixed with chicken broth to help give the macaroni some taste), lightly salt the water, and bring it to a boil. Now, add in your macaroni (or pasta of choice) and when that is close to down prep your ingredients for your roux. Grabbing another pot, to start melting your butter, when it's fully melted add in your flour, I would recommend stirring this coincidently, slowly pour your milk in, it'll come to a boil, once it's nice done your roux should be ready after adding your spices and cheeses. After your roux is done, then your macaroni should be ready to be added. Before mixing it chop your bacon and add it in just before mixing your macaroni.

This part is optional you can sprinkle a bit of cheese on top for taste and look.