For mac 'n' cheese filling

1. Boil pasta in generously salted water until just al dente, following directions on package.

2. Cook bacon pieces in sauté pan until just crispy, drain on paper towels and set aside.

3. In a large pot, melt the butter. Then stir in the flour. Whisk to combine and cook for 1-2 minutes. Now you've got what is called a "roux" — equal parts butter and flour cooked together. Add the cream and whisk again, let cook, whisking occasionally, for 5-10 minutes until it thickens. Now you've got bechamel sauce.