Preheat the oven to 400ºF and spray a 9x13-inch casserole dish with cooking spray.
Bring a large pot of salted water to a boil. Add the noodles to the pot and cook for 5-7 minutes or until al dente. Strain the pasta and set aside.
Heat a large skillet over medium heat and add butter. Once the butter is melted, whisk in the flour and cook for 1 minute or until a paste forms.
Slowly add the milk and cream into the roux, whisking continuously for 3-4 minutes until the sauce begins to thicken. You want a smooth sauce with no lumps.
Next, set aside ½ cup of the gouda and 1 cup of gruyere, and then fold in the rest of the shredded cheese, mustard, salt, and pepper to the sauce. Mix until all of the cheese has melted.
Add the cooked noodles and bacon to the sauce and mix to combine.
Transfer the mac and cheese into the casserole dish. Top with the 1.5 cups of remaining cheese and bake for 20-25 minutes or until the cheese is golden brown.
Let rest for 5-10 minutes before serving.