Bourboun bacon mac n cheese

I found the original recipe online and it called for potato starch, which I don't have in inventory ever so I subbed in cornstarch and it worked alright.  It also only called for 6 oz dry pasta.  And since I usually am making it for at least 3+ adults that's not nearly enough.  So I did math and scaled it up and it handles well. Also messing around with different cheeses and blends is entertaining but I usually go back to cabot seriously sharp cheddar to hold up to the other strong flavors. I also nearly doubled the amount of bacon it called for because that didn't seem like enough either.  So here's the list the way I usually make it, if you decide to scale it differently I multiplied everything else relative to the amount of pasta.

2 lbs pasta
24.518 oz cheese (shredded for melting)
10.66 tsp cornstarch
9.594 oz bacon (about 10 slices) (I usually do a whole pound)
2/3 c bourbon (separated in 2 1/3 portions) (I use jim beam maple and its amazing)
4c half n half

get the pasta cooking
get the bacon cooking
shred the cheese and toss with the cornstarch
shred the cheese and toss
once the bacon is crispy pull it and chop it (might need to drain on a paper towel in batches, that's what I do)
remove all but a few tablespoons of the bacon grease from the pan (basically till you get tired trying to spoon it out but there needs to be some left behind.)
put the chopped crispy bacon and 1/3c bourbon
after that's sizzled for a minute or so pour in the half n half
once that starts bubbling you stir in the cheese a bit at a time till its all melted in
then the cooked and drained pasta gets dumped in and before you stir it in pour the rest of the bourbon over the hot pasta.
then stir it all together and its ready to serve.