1-First, prepare all your ingredients and get everything set up. Chop the bacon, measure the pasta, cheese, milk, and butter, and get water boiling for the pasta. This mise en place keeps things smooth and stress-free.

2-Second, cook the 1 lb elbow macaroni according to the package until it’s al dente. Drain it and set it aside so it doesn’t get mushy later.

3-Third, in a large skillet, cook the 8 oz chopped thick-cut bacon over medium heat until it’s crispy. Remove the bacon and drain most of the fat, but leave a bit for extra flavor that’s where the magic starts.

4-Fourth, make the roux by melting 4 tablespoons unsalted butter in the skillet with the bacon fat, then whisk in 4 tablespoons all-purpose flour. Cook it for about 2 minutes to thicken things up.

5-Fifth, slowly whisk in 2 cups whole milk and 12 oz Oktoberfest beer, cooking over medium heat until the mixture thickens, which takes around 5-7 minutes. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper if you like a kick.

6-Sixth, lower the heat and add 8 oz shredded Gruyère cheese and 8 oz shredded sharp cheddar cheese, stirring until everything melts into a smooth sauce. This is the heart of the dish, so take your time.

7-Seventh, mix the cooked macaroni and crispy bacon back into the sauce, stirring gently to coat everything evenly. Season with salt and black pepper to taste for that perfect balance.

8-Eighth, for adaptations like vegan or gluten-free, swap in plant-based cheese or gluten-free flour as needed. Finally, serve it up hot, garnished with fresh parsley and a bit of extra shredded cheese for that finishing touch.