Bacon Pesto Homemade Mac and Cheese

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 slices cheddar cheese 
• 4  chili peppers whole green english trimmed to fit inside muffin drained
• 1.5 pounds bacon crumbled cooked
• 0.5 cup hash browns cooked
• 4 large eggs 
• 1 pound elbow macaroni dry
• 4  muffins split english toasted
• 0.5 cup flour all-purpose
• 4 slices muffins english
• 0.5 teaspoon kosher salt 
• 1 cup cheddar cheese shredded
• 3 cups milk whole divided
• 8 ounces basil pesto prepared
• 1 cup mozzarella cheese shredded
• 0.5 cup butter unsalted

Equipment

• frying pan
• sauce pan
• whisk
• dutch oven

Directions

1. Cook pasta according to package directions.
2. Drain and set aside.
3. Place butter into a medium saucepan over medium heat. Swirl pan until butter is melted then whisk in flour, salt and pepper.
4. Whisk for 2 minutes, until bubbly and thick.Slowly whisk in 3 cups milk until well combined. Continue whisking and stirring until thickened, 2-3 minutes.Reduce heat to low and stir in cheeses until melted.
5. Place cooked pasta into a large dutch oven or pot over low heat.
6. Pour in cheese sauce, stirring to combine. Stir in pesto then add bacon pieces saving 1 cup for garnishing plates. Stir until combined. Season with additional salt and pepper to taste.
7. Serve warm. Mac and cheese will set and get thick if not served immediately. To loosen sauce add splashes of additional milk to desired consistency.