Smokin' Mac N Cheese

• 1 pound elbow macaroni
• 6 slices hickory smoked bacon
• 1 Tbsp. bacon renderings
• 2 Tbsp. butter
• 3 Tbsp. flour
• 1 1/2 cups whole milk
• 3 1/2 cups shredded smoked cheddar cheese
• 1/2 tsp. freshly grated nutmeg
• 1 tsp. ground Chipotle
• 1/2 tsp. smoked paprika
• Salt and pepper, to taste
• 3/4 cup panko bread crumbs

1. Cook the bacon in a 10" skillet, remove and coarsely chop cooked bacon. For your roux, add your butter to the skillet, and when the butter melts into the renderings, add flour and combine. Whisk flour and butter together, until smooth and light-brown. Slowly add milk while continuing to whisk, gently bring milk to a low boil. Allow the milk to thicken a bit, and then stir in 2 1/2 cups of shredded smoked cheddar cheese a handful at a time, allowing one portion to melt before adding the next.
2. Add the nutmeg and Chipotle to the mix and then add a little salt and pepper, as needed. Add cooked pasta and chopped bacon and stir to coat with sauce. Top with remaining cheese and panko bread crumbs. Place skillet under broiler and brown the bread crumbs and cheese on top.

macaroni, hickory smoked bacon, bacon, butter, flour, milk, cheddar cheese, freshly grated nutmeg, ground chipotle, paprika, salt, bread crumbs

Taken from www.epicurious.com/recipes/member/views/smokin-mac-n-cheese-50002854 (may not work)