2-3 large bowls

INGREDIENTS
3 cups milk
1 cup elbow pasta
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tablespoon salt
2 teaspoon pepper
Optional (except that I put it in the title)
4 strips bacon

PREPARATION
In a large pot or skillet, add 2 cups of milk, pasta, salt, and pepper. Bring it to boil.
Stir constantly so the milk and pasta do not burn.
While it is cooking, cook bacon and slice into smallish bits.
When the liquid is evaporated halfway, add another cup of milk.
Stir until pasta is al dente.
Add cheese and mix until melted. Take off the heat to prevent mac ‘n’ cheese from over cooking.
Add cooked bacon either on top or mixed in.