Baked 5-Cheese Macaroni & Cheese with Bacon

2½ cups uncooked elbow macaroni

1 pound bacon, cooked and crumbled, for 2 cups, divided

6 tablespoons butter, divided

¼ cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 cups milk

2 cups diced American cheese slices

2 cups shredded provolone

2 cups shredded Colby Jack

2 cups cubed mozzarella

2 cups shredded sharp cheddar cheese, divided

½ cup panko (Japanese bread crumbs)

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan with cooking spray.Cook elbow macaroni according to package directions. Drain and set aside.In a large Dutch oven, melt 4 tablespoons butter; stir in the flour, salt and sugar until smooth.In a heatproof measuring cup, heat milk in the microwave for about 2 minutes to scald it (heated just below boiling). Gradually stir the hot milk into the butter/flour mixture. Bring the mixture to a boil, stirring constantly for 2 minutes or until thickened.Reduce heat and then stir in all the American, provolone, Colby Jack and mozzarella cheeses and 1frac12; cups of the cheddar; stir until smooth and melted. Add the cooked macaroni and 1frac12; cups crumbled bacon to the cheese mixture and mix well. Transfer mixture to prepared pan.In a bowl, combine the panko bread, frac12; cup cheddar cheese and frac12; cup crumbled bacon. Melt remaining 2 tablespoon butter for 10 seconds in the microwave; add to crumbs and stir to combine. Sprinkle the breadcrumb mixture over the macaroni and cheese in the pan and bake 30 minutes or until golden brown.Serves eight to 10.