Cook pasta according to package directions in a large pot of heavily salted water, and drain.
Cook 6 slices of bacon according to the package directions, and set aside to cool. Once cooled crumble the bacon.
In a medium sauce pan over medium heat melt 1/4 cup of butter.
Once butter is melted as 1/4 cup of flour, constantly stirring the mixture over medium heat until darkened slightly in color and smooth, about 2 minutes.
Add 2 cups of milk and allow mixture to come to a simmer.
Add in 1/2 cup of cream cheese, and allow it to melt, stirring occasionally.
Once cream cheese is melted add in 8 oz of shredded cheddar cheese and stir until melted.
Add salt and pepper to taste.
Add the elbow noodles to the cheese sauce and stir to combine.
Add mac and cheese to the cone and top with crumbled bacon.