Step 1: Cook the Pasta

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set aside.

Step 2: Cook the Bacon

• While the pasta is cooking, fry the bacon in a skillet over medium heat until crispy. Once cooked, transfer the bacon to a plate lined with paper towels to drain excess grease. When cooled, crumble the bacon into bits.

Step 3: Make the Alfredo Sauce

• In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.
• Stir in the heavy cream and whole milk, and bring the mixture to a gentle simmer.
• Gradually whisk in the Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
• Add in 1 cup of shredded extra sharp cheddar cheese and stir until fully melted into the sauce.
• Season with ground nutmeg (optional), salt, and pepper to taste. Lower the heat and let the sauce simmer gently for another 2-3 minutes, allowing the flavors to meld together.

Step 4: Combine the Pasta with the Sauce

• Once the Alfredo sauce is ready, add the cooked macaroni to the sauce and stir until the pasta is completely coated in the creamy, cheesy mixture.

Step 5: Assemble the Mac and Cheese

• Preheat your oven to 375°F (190°C).
• Pour the Alfredo-coated mac and cheese into a greased 9×13-inch baking dish, spreading it out evenly.
• Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of the pasta.
• Scatter the crumbled bacon bits generously over the cheese topping.

Step 6: Bake the Mac and Cheese

• Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese on top is melted, bubbly, and starting to turn golden brown.

Step 7: Serve

• Remove the mac and cheese from the oven and let it cool for 5 minutes before serving.
• For added flavor, garnish with a little extra Parmesan cheese or fresh parsley if desired.