8 slices of thick-cut bacon

¼ cup reserved bacon drippings (or substitute with unsalted butter)

1 pound small pasta shells, cooked to al dente

¼ cup all-purpose flour

2 cups of milk

4 ounces of sharp cheddar cheese, grated

8 ounces of gruyere cheese, grated

1 cup of heavy cream

3 tablespoons Hoff’s Wake Up Call hot sauce

2 tablespoons chives, finely chopped

Salt to taste

1:
Begin by frying your bacon until crisp. Once done, place it on paper towels to drain and cool. Chop into bite-sized pieces, setting aside ¼ cup of the rendered fat.

2:
Cook the pasta shells until they reach an al dente texture. Drain them and give them a moment to cool down.

3:
Heat a saucepan over medium-high heat. Combine the bacon fat (or butter) with flour, whisking for a couple of minutes to create a roux.

4:
Gradually pour in the milk, continuously whisking to maintain a smooth consistency. Once the mixture resembles a thick batter, remove the pan from the heat.

5:
Whisk in the sharp cheddar and gruyere until completely melted. Add the heavy cream gradually until you achieve a rich, velvety cheese sauce. Finish by swirling in Hoff’s Wake Up Call hot sauce for that signature depth of flavor.

6:
In a large bowl, toss the al dente pasta with the cheese sauce, incorporating 3/4 of the chopped bacon into the mix.

7:
Serve the mac & cheese immediately, garnished with the remaining bacon and a sprinkle of chives.