Like many reviewers, I doubled the topping. For the bacon, I put it into the freezer just long enough to firm it up then thinly sliced it before frying. I think the medium is best because it doesn't overpower the wonderful flavor of the asiago cheese. I've tried this with both medium and sharp cheddar cheese.
In place of the milk, I used non-fat canned milk for a nice, creamy taste and texture.
When adding butter to the cooked pasta, I only used 2 tablespoons, instead of 4. This was THE BEST macaroni and cheese I've ever tasted! I cut back on the fat by draining and discarding the bacon grease, and using non-fat cream cheese and non-fat sour cream elsewhere in the recipe.
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