Preheat oven to 350°F. Cook macaroni as directed on package for al dente pasta. Drain well; set aside.
Cook bacon in a large saucepan or Dutch oven on medium heat until crisp, about 4 to 5 minutes, stirring occasionally. Remove bacon with a slotted spoon onto a paper towel-lined plate. Remove all but 1/4 cup bacon drippings from saucepan. Stir in flour with a wire whisk until smooth. Gradually stir in evaporated milk and Oak Wood Smoked Pepper. Cook, stirring constantly, on medium heat until sauce starts to thicken, about 5 to 7 minutes. Stir in pasta and remove from heat.
If there are not enough bacon drippings left in the pan, add enough vegetable oil to make 1/4 cup.
Gently stir in Colby-Jack, 2 cups of the Cheddar cheese, Gruyere and reserved bacon pieces. Pour into greased 13x9-inch baking dish. Sprinkle with remaining shredded Cheddar and mozzarella cheese. Bake 45 minutes or until bubbly, heated through and golden brown on top.