BARILLA® SMOKED BACON LARDON MAC AND CHEESE

INGREDIENTS

• 6 lb Barilla® Cut Macaroni
• 1 cup unsalted butter
• 1 cup all purpose flour
• 1 1/2 gal whole milk
• 12 cup sharp cheddar cheese, shredded
• 6 cup Monterey Jack cheese, shredded
• 3 cup Parmesan cheese, grated
• 1 1/2 cup Lee Kum Kee Sriracha sauce
• 6 lb thick-cut smoked bacon, cut into 1 inch lardons
• 2 cup Kikkoman Hoisin Sauce
• 1 1/2 cup brown sugar
• 1 cup fresh Thai Chilis, thinly sliced
• 1/2 cup fresh scallions, chopped
• Extra Lee Kum Kee Sriracha sauce for drizzle, to taste

PREPARATION

1. 1.Preheat oven to 375°F.
2. 2.Arrange bacon lardons in a single layer on sheet pans lined with parchment. Bake for 15–20 minutes until beginning to render and lightly crisp.
3. 3.Remove from oven and carefully drain excess fat.
4. 4.Brush generously with hoisin sauce and sprinkle with brown sugar.
5. 5.Return to oven for 10–12 minutes until glossy, caramelized, and crisp.
6. 6.Transfer to a rack to cool slightly.
7. 7.Bring a large pot of salted water to a boil. Cook pasta according to package directions.
8. 8.Drain pasta and set aside.
9. 9.In a heavy pot, melt butter over medium heat.
10. 10.Whisk in flour and cook for 2–3 minutes to make a roux.
11. 11.Gradually whisk in milk, stirring constantly to prevent lumps.
12. 12.Simmer until slightly thickened (about 6–8 minutes).
13. 13.Reduce heat to low and stir in cheddar, Monterey Jack, and Parmesan cheeses, one handful at a time, until melted.
14. 14.Add sriracha, then season with salt and pepper to taste.
15. 15.Add drained macaroni to the pot of sauce and gently stir to coat.
16. 16.Fold in half of the hoisin-glazed bacon lardons.
17. 17.Transfer to serving pans or hold warm.
18. 18.Top each portion with additional hoisin-glazed lardons.
19. 19.Garnish with Thai chilis and scallions if desired, and drizzle extra sriracha for more heat.
20. 20.Cook pasta according to package directions.