INGREDIENTS

• 4 slices Kentucky Legend Bacon, cut into small pieces
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cup whole milk
• 1 12-ounce can evaporated milk
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt, plus more to taste
• 8 ounces extra sharp cheddar cheese, shredded
• 2 tablespoons Sriracha hot chile sauce
• 8 ounces macaroni, cooked according to package directions
• 1/2 cup panko breadcrumbs
• Fresh thyme, for garnish

DIRECTIONS

1. Preheat oven to 350°. Spray a 11″ x 7″ casserole dish with cooking spray, set aside.
2. In a Dutch oven or high-sided skillet over medium-high heat, cook the bacon pieces until crisp. Remove the bacon pieces to drain on a paper towel, leaving the bacon grease in the skillet.
3. Add in the butter, and once melted, add in the garlic. Sauté until fragrant, about 1 minute.
4. Sprinkle on the flour, and stir to combine. Cook for 2 minutes, just to remove the flour flavor. Then whisk in the whole milk and evaporated milk. Add in the paprika, dry mustard, and salt. And continue to cook until the mixture becomes just slightly thickened.
5. Remove mixture from heat, and stir in the cheese, continuing to stir until completely melted. Add in the Sriracha sauce.
6. Add the cooked macaroni to the sauce, and stir well to coat. Spoon the entire mixture (extra sauce and all) into the prepared casserole dish.
7. In a small bowl, mix together the cooked bacon pieces and panko breadcrumbs. Sprinkle over top of macaroni.
8. Bake in preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly. Garnish with fresh thyme and enjoy!