BLT with Welsh Rarebit Macaroni

• 8 slices good quality bacon
• Salt
• 1 pound short-cut whole-wheat or whole-grain pasta
• 8 thick slices beefsteak tomato
• 3 tablespoons finely chopped scallions or chives
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 4 slices good quality white bread, crusts trimmed
• 1 stick butter
• A handful flat-leaf parsley, chopped
• 2 large cloves garlic, finely chopped
• 1 tablespoon hot sauce
• 1 1/2 tablespoons dry mustard (recommended: Colman's)
• 3 tablespoons all-purpose flour
• 1 teaspoon lemon juice
• 1 generous tablespoon Worcestershire sauce
• 1 cup ale
• 1 cup beef or chicken stock
• 2 1/2 cups shredded extra-sharp yellow Cheddar
• 2 bundles or about 4 cups loosely packed upland cress or watercress, trimmed and stemmed and washed

1. Preheat the oven to 375 degrees F.
2. Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them.
3. Bacon may also be baked on a slotted broiler pan.
4. Bake the bacon until crisp, about 12 to 15 minutes.
5. Remove the bacon to paper towels to drain.
6. Bring a large pot of water to a boil over medium heat.
7. Salt the water and add the pasta.
8. Undercook the pasta by 1 to 2 minutes, until just shy of al dente.
9. Drain and set aside.
10. While the water comes to a boil, arrange the sliced tomatoes on the second baking rack.
11. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil.
12. Roast them for about 20 minutes.
13. Switch the oven to broil when you remove tomatoes.
14. Process the bread in a food processor they become coarse bread crumbs.
15. Transfer the bread crumbs to a small bowl.
16. Melt butter in sauce pot over medium heat.
17. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley.
18. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard.
19. Stir to combine, then sprinkle in the flour and cook for 1 minute more.
20. Whisk in the lemon juice, Worcestershire sauce and ale.
21. Cook for 30 seconds, then add the stock and bring to a bubble.
22. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
23. Add the pasta with to the sauce and toss to coat.
24. Spoon it into crocks or a casserole dish.
25. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven.
26. Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
27. Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks.
28. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips.
29. Cover with a second slab of tomato and serve.

bacon, salt, short, tomato, scallions, freshly ground black pepper, extravirgin olive oil, white bread, butter, parsley, garlic, hot sauce, allpurpose, lemon juice, generous, ale, beef, bundles

Taken from www.foodnetwork.com/recipes/rachael-ray/blt-with-welsh-rarebit-macaroni-recipe.html (may not work)