• Cook noodles to slightly soft, then drain and pour into a large mixing bowl.
  
• If using, chop or dice you bacon and cook it until crisp. Allow to drain on paper towels and set aside.
• Add shredded cheddar, jack, parmesan cheese, evaporated milk, garlic, butter, rosemary, parsley and pepper, mixing thoroughly.
  
• Spray a casserole dish with cooking spray, then pour in macaroni mixture.
  
• Top with extra cheeses and rosemary.
  
• Bake at 350 degrees for 35-45 minutes, or until golden and bubbly on top and cooked through. (Timing will depend on how thick your macaroni is or the size of your casserole dish)
  
• Serve as desired.
  

Vegetable Options

• Cook or blanch, for the last couple minutes, in boiling pasta water before straining and adding to macaroni and cheese. Options include cauliflower, broccoli, peas or beans.
• Chopped spinach, sweet peppers, tomatoes or a drained can of corn can be tossed with the macaroni mixture before going right into your casserole dish.
• Sauteed Mushrooms and/or Onions are so wonderful added in to macaroni and cheese as well.

Meat Options

• Chop, dice and cook bacon until crisp. Drain on paper towel before adding to macaroni and cheese mixture.
• Cook ground sausage, beef or pork until no longer pink. Drain in colander in your sink until you are ready to add it to your cheese mixture.
• Pan fry or crisp leftover ham, ham steak, pancetta or Italian ham before adding it to your cheese sauce.
• Leftover roast beef, pulled pork, pulled chicken or pulled beef work beautifully on top of, beside or in this dish too.