Since everything tastes exponentially better with bacon, I’ve added a generous dose of the salty pork along with some chopped jalapeños for a stovetop macaroni and cheese variation that you can’t resist.
Cook noodles to al dente according to package directions.
Cook bacon until desired tenderness. Drain on paper towels and set aside.
In a medium saucepan, melt butter. Add cornstarch and stir with a wooden spoon until you have a lump-free paste. Continue to stir for a minute or two. This will help cook out that raw cornstarch taste.
Slowly add milk while whisking constantly. Simmer until the mixture thickens and coats the back of a spoon. Add gruyere and stir until melted.
Add drained cooked noodles to cheese mixture.
Stir in bacon and chopped jalapeno. Add salt and pepper to taste.