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Cook the macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, bring the milk and butter to a boil.
In a frypan, cook the bacon until crispy, remove, and drain in a colander. Then add the bacon to the macaroni.
Mix the cornstarch and water and pour into the milk and butter. Stir well until thickened.
Simmer for 2 minutes, then whisk in the cream, cheese, and mustard. Salt to taste.
Add the cooked macaroni to the cheese sauce and stir until all the pasta is coated evenly.
Pour into the skillet, add more cheese, and broil until golden brown and bubbly.