**If you aren't using the bacon and would prefer a classic macaroni and cheese, simply increase the amount of butter to a full 8 tbsp (1 stick) and skip the step about cooking the bacon. You'll start by making the roux. ;)
Should you choose to freeze the recipe, prepare up until baking, then cover with aluminum foil. Bake straight from the freezer, covered, for 45 minutes, then uncover and bake an additional 15.