Cook bacon in a large skillet over medium heat until crisp. Remove from skillet and place on a plate lined with paper towels to help drain off any excess fat. Pat bacon dry. Cut into pieces. Set aside.
Preheat your oven to 350 degrees F. Spray a 9 x 13 casserole dish with non-stick spray. Set aside.
Bring a large pot of water to a boil over high heat, once it's at a rolling boil add a generous amount of salt. Toss in the noodles, and cook until tender, about 1 minute less than the package instructs. Don't overcook the pasta, you don't want it to be mushy. Remove from heat, drain the pasta and set aside.
In a medium sized saucepan, melt 1/2 cup of butter. Stir in the cooked noodles. Then toss in all the cheeses, but reserve 1 cup of sharp cheddar.
Mix the half-and-half and the eggs together in a bowl then add that slowly to the mac and cheese. Add a little at first so the heat of the pasta doesn't ruin the half-and-half or cook the eggs. Once you've added it all then mix well with a large spoon.
Sprinkle with salt and white pepper.
Transfer the mixture to the casserole dish that you had set aside earlier. Toss the rest of the cheese over top and add the remaining butter as well.
Place in the oven and bake it until it starts to bubble up, and you can barely contain yourself from eating it right out of the oven. This should take about 30 to 35 minutes.
Remove from oven. Sprinkle the chopped bacon over top.
Serve with a big old cheesy smile!