Smokey Mac N Cheese

This happens to be one of my BEST recipes. I hope you enjoy as much as we have:

1 package cavatappi pasta (curly ribbed pasta) or ribbed macaroni pasta
1 cup shredded sharp cheddar (save 1/4 cup for topping)
1 cup shredded medium cheddar (save 1/4 cup for topping)
1/2 cup shredded smoked cheddar (save 1/4 cup for topping)
1/2 cup cubed bacon
1 can cheddar cheese soup
2 tablespoons porcini mushroom oil or white truffle oil
1/2 stick butter or margarine
1/2 cup flour
1-2 cups chicken stock
1/1/2 cups fat free half and half
1 teaspoon onion salt

Fill a large pot 2/3 the way with water. Season well and bring to a boil. Add pasta and allow to boil according to package directions. Do not over boil. Drain noodles and allow them to sit in the strainer while you finish cheese sauce. You may toss with a little oil to prevent sticking. In another large pot (and I usually use the same pot which I boiled the noodles in), melt the butter, mushroom oil, and onion salt over medium-high heat WITH the bacon. Saute the bacon until crispy. Be careful not to burn the butter and bacon. Remove bacon to a bowl with a paper towel (save for later).Quickly wisk in flour to oil and butter to create a "rue". This will be a very thick and paste-like substance. Wisk in half and half until thick and creamy. Immediately add in chicken stock and wisk again until smooth. Add in cheddar cheese soup and mix well. Wisk in shredded cheeses constantly until it is all melted and the cheese sauce is thick and smooth. In a large bowl, place pasta and pour cheese sauce over. Gently fold in the cheese with the noodles to ensure the noodles are all coated with the cheese sauce. You may either bake in single serving ramekins or a 13x9 baking dish. Grease whichever baking dish you are using. Pour mac n cheese in and top with crumbled bacon and remaining shredded cheese. Bake at 350 degrees for 10-15 minutes or until cheese is melted and bubbly. ENJOY!!!