Boil 1 ½ or 2 boxes of macaroni (less macaroni will be more saucy). Set aside and allow to drain in strainer. Place back in original pot and coat with butter or margarine. I use smart balance. Sprinkle with seasonal, pepper, garlic powder. Set aside.
Add the onion and crushed garlic into half in half in large pot. Add one shake of seasonal and black and white pepper. Simmer on low to let the flavor sink in until liquid begins to bubble. Slowly stir in wonder flour to desired consistency. Next, add shredded gouda slowly and stir. Continue to add gouda while stirring until it is all gone. Keep the temperature steady. The sauce should begin to thicken. Next, add parmesan cheese generously while stirring, saving a little parmesan for the end. Continue to add desired amount of sharp white, mozzarella and mild yellow cheeses while stirring continuously. Add more seasoning to taste if necessary. Set sauce aside.
In a small frying pan, fry up the bacon bits in a bit of margarine until very crispy and set aside. Next, pour the sauce into the macaroni and stir until all shells are coated generously. Pour mixture into baking dish. Mix additional left over cheeses into the mixture and top with crushed croutons. Next take the left over shredded parmesan and sprinkle on top. Last, sprinkle the crispy bacon bits across the top evenly.
When you are ready to eat the Mac n Cheese, put it into the broiler until the top is a beautiful golden brown.
Originally Submitted
7/16/2010
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