Heat Extra Melt Cheese Sauce and milk in large saucepan until heated to 165°F. Vigorously whisk in Gruyere cheese until fully melted.
Sauté bacon; drain cooked bacon and reserve fat. Sauté shallot in bacon fat until soft.
In mixing bowl combine bread crumbs, sautéed shallot, remaining bacon fat and Parmesan cheese. Toss together until incorporated. Set aside.
Mix pasta, bacon pieces and cheese sauce together and pour into a full-size hotel pan. Top macaroni and cheese with bread crumb mixture and bake in conventional oven at 350°F for 20 to 25 minutes or until golden brown and sauce is bubbling on the sides.
Serve immediately or hold above 141°F for up to 4 hours.