Detailed Tomato Bacon Mac and Cheese Recipe

Since I have gotten a couple of requests for it, I am posting a more detailed version of my mac and cheese recipe. However, these are approximate amounts!!!!! I usually just feel out the "right" amount of ingredients. You might have to do some adjusting and definitely make sure to test out the sauce as you're making it.

Tomato Bacon Mac and Cheese

1/2 c      Small Macaroni Shells

3            Slices of Bacon
1            Tomato, Diced
1 tsp      Red Wine Vinegar
1 TB      Basil
1/4 c      Cream Cheese
2 TB      Butter
1/4 c      Half & Half
1/2 tsp   Salt
1/2 c      Shredded Cheddar (you can use whatever- sometimes I use gouda and parm or orher sharp mixes)

-Cook macaroni shells according to direcrions.  
-Cook bacon in a large skillet. When cooked through, dice bacon and set aside.

-In the bacon skillet, add tomatoes and cook 2-3 minutes.
-Add vinegar, basil, salt, and add back in diced bacon. Turn the heat up to high and allow all of the ingredients to heat through and start to brown. (Add olive oil if necessary)

-Turn the heat down while working on the sauce. 

-Melt butter in a saucepan on low heat. Add cream cheese and half & half and turn up heat to medium-low. Whisk until combined and the cream cheese is melted.  
-Add salt then turn up the heat to a medium-high heat.

-Add cheese and stir until combined and fully melted.
-The sauce should be a medium viscosity at this point. If it's too liquid, whisk in small amounts of cornstarch until it thickens. 
-Add tomato/bacon mixture to the sauce and stir until well combined. Add in the noodles and stir until coated. 
-Serve hot!