You may want to keep about half of them in the freezer-otherwise they get a bit soft and the dipping becomes more like dropping them into the pot and picking them out with a spoon. Take out the frozen balls and use a wooden skewer to dip the peanut butter goodness into the chocolate deliciousness.Which is no big deal if you are just eating the batch yourself. Without the paraffin wax, the candy won’t get quite as hard and therefore will become somewhat of a messy disaster when you eat them. Voila! You have a double broiler.) Melt the chocolate and paraffin together. Fill a big pan with water and set a smaller pan on top.
While the inside is becoming a hard little middle of love, get out your double boiler, choco chips, and paraffin wax. Mix together the peanut butter, butter, powdered sugar, and Rice Krispies. Remove, sprinkle the remaining cup of Gruyère over the top, and continue baking for an additional 10 minutes until the top is golden and crunchy. Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10-by-14-inch gratin dish. Stir until the cheese has completely melted. Add the hard cheese, half the Gruyère, and all of the cheddar, along with the salt and pepper and nutmeg. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Return the saucepan to medium heat and, while whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. 
Whisk in the flour and continue stirring until a smooth, pale roux has formed.
When the foam subsides, remove from the heat.
In another saucepan, melt the butter over medium heat. In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low. Add the bacon to a small skillet and sauté over medium heat until brown, but not crisp, about 10 minutes. Drain, toss with the olive oil, and set aside in a large mixing bowl. Cook the macaroni al dente in salty water.
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