1/4 cup unsalted butter
1 cup all-purpose flour
1 cup grated reduced -fat sharp cheddar cheese
Directions for Cheese Sauce:
Heat the milk in a large saucepan over medium heat until you see bubbles forming on top. Meanwhile, melt butter in another saucepan and stir in the flour to make a roux. Add warm milk, whisking constantly, and continue cooking until the mixture thickens, about 5 min. Add the cheese, whisking constantly to combine. Strain through a sieve to remove any lumps before serving.
Preheat the oven to 375 degrees. Grease a 3-quart ovenproof baking dish with butter, and set aside. Bring water to a boil in a large saucepan over high heat. Add the macaroni and salt, reduce to medium heat, and stir to prevent sticking. Cook for 7 minutes, or until al dente. Drain and toss with the oil. Heat the cheese sauce in saucepan over medium heat.
In a skillet, cook the turkey bacon over medium heat until crisp. Line a metal tray with paper towels. Drain the bacon. Chop the bacon into bits.
In a bowl, combine the bacon, Parmesan, 1 cup of breadcrumbs, parsley, thyme, rosemary and sage. In another bowl, toss together the macaroni and heated cheese sauce, mixing well. Stir macaroni-cheese mixture into the breadcrumbs mixture. Spread evenly into the prepped baking dish, and sprinkle with the remaining 1/2 cup breadcrumbs. Place baking dish on top of a baking pan to catch spills if the cheese bubbles over. Bake for 40 minutes, or until crispy and brown on top.