Preheat oven to 350 degrees. Grease a large casserole with butter and set aside.
Boil water and prepare pasta to package instructions.
In a skillet brown the bacon so it is slightly done but not crispy or hard. Drain well on paper towels. Cut off any large pieces of fat from ends and discard. Chop the bacon into small pieces (about 1/8 inch square). Set aside.
Chop sausages into ¼ inch square pieces. Set aside. I wanted mine to be somewhat rustic, not perfect square pieces.
While pasta is cooking, melt the butter in a saucepan over medium to medium-high heat.
Whisk in the flour, as well as salt and pepper to taste (you can add more later as well). Basically you are making a roux*.
When it is well combined, slowly pour in the milk whisking the whole time to avoid burning the mixture.
Continue to whisk until the mixture begins to thicken noticeably (5-10 minutes).
Add cubed cheese to butter/flour/milk mixture.
Continue to stir until the cheese is fully melted.
When pasta is cooked, rinse, drain well and return to the cooking pot.
Pour in the cheese sauce, chopped bacon and chopped sausage; stir well to fully combine. Add more salt and pepper to taste if needed.
Bake uncovered for 35-40 minutes or until the macaroni develops a nice, brown crust on the top.
When done, remove from oven to cool slightly and serve.