8 oz. Bioitalia Organic Macaroni
16 oz. L'Ancetre Organic Old Cheddar Cheese, shredded
4 oz. grated L'Ancetre Organic Parmesan
4 strips Harvest Haven beef bacon
Large handful of cherry tomatoes, halved
1/2 Tbsp. extra virgin olive oil
1 tsp. dried basil
1 1/4 cup Avalon Organic whole milk, heated
3 Tbsp. butter, divided
2 Tbsp. all purpose flour
1 tsp. ground mustard
1 tsp. cayenne
1 tsp. each salt & pepper, more to taste
3 Tbsp. breadcrumbs

Preheat oven to 400 degrees F.

Cut the tomatoes in half and toss with 1/2 tbsp. extra virgin olive oil, 1 tsp. dried basil, and a pinch of salt and pepper. Spread in a roasting pan and bake for 30 min. Set aside.

While tomatoes are roasting, cook bacon until it is golden-brown and crispy. Then chop the bacon into small pieces and set aside.

Meanwhile, fill a pot of water about halfway and bring to a vigorous boil. Add salt to the water, then add the pasta and undercook pasta to 1 minute less than package cooking instructions for al dente. Drain and set aside.

Prepare the bechamel sauce: Heat 1 cup whole milk until hot but not boiling. Melt 2 tbsp. butter in a small saucepan over medium-low heat, then gradually whisk in 2 tbsp. flour, continuing to cook and whisking constantly until golden brown, about 2 minutes.

Gradually pour in the hot milk a little at a time, whisking constantly, until smooth. Bring to a boil and stir in the ground mustard, cayenne, salt and pepper, then lower heat and simmer for 2 minutes to finish your creamy bechamel sauce.

Reserve a large handful of cheddar cheese. Add the remaining cheddar cheese and all of the Parmesan cheese to the bechamel sauce and stir until fully melted into a creamy cheese sauce.

Add the cooked pasta back into the pot, then pour the cheese sauce and stir until pasta is fully coated. Add 3 strips worth of chopped bacon and the roasted tomatoes and stir until just combined.

Transfer mac and cheese to a cast iron skillet or baking pan. Top with remaining cheddar cheese.

Melt remaining 1 tbsp. butter and toss breadcrumbs in butter to coat. Sprinkle breadcrumbs and remaining chopped bacon evenly on top of mac and cheese. Bake for 7 minutes.

While mac and cheese is baking, separate your egg whites and egg yolks, keeping the egg yolks in a large bowl or plate so they don’t touch (If you don’t care about runny egg yolks, you can skip this step).
Briefly remove the mac and cheese from the oven and use a large spoon to make 4 wells in the mac and cheese. If you skipped separating your egg yolks, just add an entire egg into each well and bake for 13 minutes so your mac and cheese bakes for 20 total minutes. Otherwise, fill each well with an even amount of egg white. Bake for an additional 8 minutes. Remove from oven and carefully add an egg yolk onto each well so the yolk sits on top of the egg white. Bake for an additional 3-5 minutes so crust is crispy, egg whites are set, and egg yolks are still runny.

Remove from oven and let sit for 3-5 minutes before serving. Enjoy!