|1 Tsp Kosher Salt|
|1 lbs Cooked & Diced Bacon|
|2 Tbsp Butter|
|1/2 Cup Whiskey|
|1/2 Cup Low Sodium Chicken Broth|
|1/4 Cup All Purpose Flour|
|1/2 Tsp Paprika|
|1 Tsp Garlic Powder|
|1 Can Seasoned Diced Tomatoes|
|1 Tbsp Chili Paste|
|1 Tbsp Mustard|
|1/2 Tbsp Worcestershire|
|2 Cups Heavy Cream|
|4 oz Shredded Cheddar Cheese|
|2 oz Shredded Provolone Cheese|
|2 oz Shredded Asiago Cheese|
|1 Pkg Pasta|
|1 Cup Bread Crumbs|
|1/4 Cup Melted Butter|
|1/4 Cup Chopped Parsley|
|1/2 Tsp Cayenne Pepper|
|Salt & Pepper to Taste|
Mac & Cheese with a Kick!
Bring a pot of salted water to a boil over high heat. Once water is boiling, add pasta and cook al dente. Drain and set aside.
In a large skillet cook bacon and keep 2 Tbsp of bacon grease and toss the rest.
Pour 2 Tablespoons of bacon grease back into skillet and over medium heat add butter. Once butter is melted add flour and whisk to combine.
Add spices, chili paste, Worcestershire, mustard, whiskey and chicken broth and whisk to combine. Bring to a bubble, whisking occasionally to pick up bits on the bottom of the pan.
Add heavy cream and whisk to combine. Bring back to a bubble and add cheese. Stir until all the cheese is melted.
Add pasta to cheese sauce and stir to combine. Add cooked bacon and diced tomatoes. Cook pasta in sauce for about 5 minutes over medium heat until sauce thickens.
While pasta is cooking in sauce, mix all topping ingredients in a bowl. Once pasta is done, transfer to a serving dish and sprinkle topping mixture over pasta.