Chili Mac and Cheese with Crispy Bacon

Preheat oven to 350°F (175°C).

Cook macaroni according to package directions. Drain well and set aside.

While the pasta is cooking, cook bacon in a skillet over medium heat until crispy. Remove bacon and drain on paper towels. Crumble or chop into small pieces. Reserve about 1 tablespoon of bacon grease in the skillet, discard the rest.

In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened, about 3-5 minutes.

Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted and smooth. Season with salt and pepper.

Add the cooked macaroni to the cheese sauce and stir to combine.

Pour half of the mac and cheese mixture into the prepared baking dish. Top with half of the chili, then the remaining mac and cheese and chili.

Sprinkle the crumbled bacon over the top.

Bake for 15-20 minutes, or until heated through and bubbly.

Let stand for a few minutes before serving. Top with optional toppings, such as sour cream and green onions.