• You can make whole order of mac and cheese and freeze half for later. You will probably not use the whole thing.
• Cook elbow macaroni according to directions minus a minute (al dente).

Make Bechemel

• For the béchamel:
• Heat milk in saucepan on medium-high to simmer, not boil. Turn off.
• Melt bottom in large saucepan on med. heat.
• Make a roux. Add flour to butter and whisk until it turns light brown. Turn heat off, continue whisking and add hot milk until mixture is fully incorporated and smooth. I
• Turn heat back on to medium and whisk constantly until the sauce is thick about 2 to 3 minutes. Stir in one tablespoon of sea salt, and taste to see if you want more salt. Keep in mind that pecorino romano is a salty cheese.
• Stir in cheeses until fully incorporated.
• Stir in drained macaroni and pour into a baking dish.
• Bake at 350 for 30 minutes.
• If serving as a mac and cheese course, top with crispy bacon bits.

Assembly

• Spoon warmed mac and cheese into tortilla scoops.
• Top with smoked bacon.
• You can prepare right before guests arrive and put under the broiler to heat up.