Preheat the oven to 375°F (190°C).

Cook the macaroni in a large pot of boiling water until al dente; drain and set aside.

Fry the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Chop finely and reserve some for garnish.

Melt the butter in a large saucepan over medium heat, stir in the flour to create a roux, cooking for 1-2 minutes until bubbly.

Gradually whisk in the milk, stirring until the mixture thickens, about 5-7 minutes.

Remove from heat and add both cheddar and mozzarella cheeses, stirring until melted and creamy.

Combine the cooked macaroni with most of the chopped bacon and the cheese sauce, mixing until well-coated.

Pour the mixture into a greased baking dish and sprinkle reserved bacon on top.

Bake for 15-20 minutes until bubbly and golden brown.