Jack Daniel's Smoky Bacon Mac & Cheese

Step 1: Cook the pasta until al dente (has a bite to it). Drain and set aside.

Step 2: Meanwhile in a skillet over medium-high heat, cook the raw diced bacon until crisp.

Step 3: Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 3 tablespoons of bacon drippings in the skillet, and discard the rest or save it if so desired.

Step 4: To the bacon drippings in the skillet, add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add whole milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.

Step 5: Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.

Step 6: Sprinkle with croutons, if desired. Serve.

Step 7: COOK'S NOTES: Recipe may be doubled. Simply use 2x the ingredients and follow cooking direction. Sauce will thicken as it cools. If sauce is too thick, add milk 1/2 cup at a time until it reaches your desired consistency. Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached.

Step 8: FREEZING INSTRUCTIONS: allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.