Bacon Mac & Cheese

Directions

1. Preheat oven to 325ºF. Cook bacon; transfer to a plate lined with paper towels to drain. Roughly chop and set aside. Grease baking dish with a bit of rendered bacon fat; set aside. Reserve 3 Tablespoons of rendered bacon fat; set aside.
2. Cook Pasta. Bring 2 quarts of water to a boil. (While the water is coming to a boil, shred cheese(s)). Add kosher salt and dried pasta; cook 1 minute less than the package directs for al dente, stirring regularly. Drain and set aside.
3. Prepare Sauce. Return pasta pot to the stove over medium heat. Add reserved bacon fat. Sprinkle in flour and Romano Cheese Powder; whisk to combine, creating a roux. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly add half & half, whisking constantly until smooth. Add the whole milk, Onion Obsession, and Smoked Bacon Sea Salt, whisking until smooth.
4. Continue to cook, whisking often, until thickened; remove from heat. Add nutmeg and one-third of the shredded cheese; stir until incorporated. Add the cooked pasta and chopped bacon; stir to combine. Pour half of the pasta mixture into the greased baking dish. Top with one-third of the shredded cheese(s), then top with the remaining pasta mixture.
5. Sprinkle the top with remaining shredded cheese and bake for 15 to 20 minutes, until cheese is bubbly and light golden brown.