If you want really-really-really-really-really good batch of cheese ‘n’ mac it has to have bacon. Then add some more bacon. You also want to use bacon to add flavor.
Seriously, though, I would start with the pasta. Elbow macaroni is traditional and is actually part of the name. However I like to use a rotini or ziti. The extra surface area tends to hold a little more of the sauce.
Cook the pasta, following manufacturers’ instructions, to al dente; you don’t want it overcooked by the time you’re finished). drain and set aside.
Cook the bacon, crispy. Use any amount that you choose, a small amount for a subtle flavor, a larger amount for more bacon flavor. (You might want to change it from “bacon-flavored mac & cheese” to “bacon with mac & cheese). Chop the bacon into small pieces, cook until crispy
If you want to use the bleu and feta, a unique combination! melt them into a thick roux, aka “white sauce”. Most cheeses will do well in a sauce like the one below.
Roux: Melt ¼ cup butter (OK, you can use margarine if you want!) in saucepan. Stir in ¼ cup A/P flour, ¼ tsp salt, 1/8 tsp pepper. Stir over low heat until bubbly and smooth. Remove from heat, stir in milk; heat to boiling, and stir constantly using a whisk; (while stirring, make sure it’s not sticking on the bottom). Boil and stir 1 minute. This makes about a cup of sauce, use about the same amount of cheese (or more cheese); add cheese to sauce, stir over low heat until cheese is melted and incorporated. Add bacon, cooked and crumbled into bits. You may want to save some of the bacon bits for the topping.
Fold sauce into the drained pasta, mix well, making sure all pasta is covered. Pour into an appropriate baking or casserole dish that has been lubricated with cooking oil or butter.
Cover with foil and bake at 350°F for about 30 min until bubbly. Remove from oven, top with mixture or parmesan cheese, bread crumbs, bacon and parmesan cheese. Bake another 5 minutes, or until the topping is browned.