|1||(8-oz) package macaroni, cooked al dente, according to package directions|
|Salt and ground black pepper, to taste|
|1||jar (15-16-oz) Alfredo sauce|
|⅓||cup Velveeta cheese|
|¼||cup mozzarella cheese, grated|
|1||cup + ¼ cup sharp cheddar cheese, shredded|
|4-6||strips smoked bacon, crumbled|
Preheat the oven to 350°F. Pour the hot pasta into a large mixing bowl. Add the salt, pepper, and butter and stir until the butter melts. Add the Alfredo sauce, Velveeta, mozzarella, and 1 cup of the cheddar cheese; stir well. Pour the mixture into a large casserole dish and set a timer for 25 minutes. While the mac and cheese is baking, render the bacon until crisp in a skillet over medium-high heat, about 5 minutes. Transfer to a paper towel-lined plate. At the end of the 25 minutes, remove the mac and cheese from the oven and top with the crumbled bacon and 1/4 cup cheddar. Preheat the oven broiler and broil the dish for 10-20 seconds, or until the cheese melts. Serve hot.