1 pound elbow macaroni
8 ounces bacon
1/2 medium onion, diced
5 dried arbol peppers, crushed (or 2 Teaspoons red pepper flakes)
4 Tablespoons unsalted butter
4 Tablespoons all-purpose flour
3 Cups whole milk
16 ounces cheese (I used 8 ounces of Monterey Jack and 8 ounces cheddar cheese)
1/4 Cup Parmesan cheese, grated
1/4 Cup bread crumbs (optional)
Salt and Pepper
Maybe a drizzle of olive oil

Helpful Equipment:
A Cast Iron Skillet