Mac and Cheese with Bacon

Preheat Oven to 400°F.

In a large pot, boil lightly salted water, add macaroni and cook for 8 minutes. Note the noodles will still be slightly hard.

Drain noodles and in a large bow combine with 1/4 cup butter and toss to coat.

In another bowl combine the sour cream, egg and cream cheese, whisk together ; add to the macaroni and mix well.

Add 3 cups of the Asiago Cheese and 3 cups of the Vermont Cheddar to the Macaroni; reserve 1 cup of each cheese for the topping.

Place the Hermann Wurst Haus Bacon in a large deep skillet. Cook over medium heat. Turn occasionally. Cook about 10 minutes until evenly browned. Drain cooked bacon on a paper towel. (Retain the drippings.) Chop bacon into small pieces.

In the skillet add 2 Tablespoons butter, the onion and garlic to the bacon drippings. Cook and stir for about 2 minutes. Reduce heat to Medium Low and add the brown sugar. Cook, stirring occasionally, until onions are very soft and turn golden brown – about 10-15 minutes. When the onions have carmelized stir in the cooked bacon, parsley and breadcrumbs. Transfer mixture to a small bowl.

In the skillet melt 2 Tablespoons butter over medium-low heat. Add the flour and stir until the mixture becomes like a paste and is a light golden brown – about 5 minutes. Gradually whisk the milk into the flour mixture and simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Finally, add the paprika, pepper and hot sauce. Remove from heat and cool for 5 minutes.

After cooling pour the sauce over the macaroni and stir well. Transfer to a greased 9×13 pan. Spread the remaining 1 cup of Asiago Cheese and 1 cup of the Vermont Cheddar evenly over the macaroni. Top with the onion-panko breadcrumb mixture.

Bake in preheated 400° oven until sauce is bubbling and top is golden brown.