Ingredients

• diced chives
• bread crumbs
• macaroni pasta
• 1 tbsp Worcestershire sauce
• 2 tbsp hot sauce
• 1 lb sharp cheddar
• 14 oz pimientos
• 2 tbsp flour
• 2 tbsp butter

• bacon
• 1 tbsp dried mustard
• 2 cups milk
• 2 cups heavy cream
• 2 oz cream cheese
• 4 quarts water
• 1 tbsp olive oil
• pepper

Method

1. dice up the bacon, then put it in a pan and cook it a little bit
2. set aside and let the bacon drain on a couple paper towels
3. boil 4 quarts of water and add 1 tbsp of olive oil and 1 tbsp of salt
4. add the macaroni, cook it for 5-6 minutes, then drain it and set it aside
5. drain the pimientos into a bowl using a strainer, then pat them dry with a paper towel
6. grate the sharp cheddar cheese into a bowl
7. melt 2 tbsp of butter into a pot, then add some salt, pepper, dried mustard, then flour
8. stir, add milk, then use a whisk to get the lumps out
9. add heavy cream, cream cheese, and 1 cup of grated sharp cheddar, using the heat of the milk and cream to melt them
10. add pimientos and bacon, then stir
11. finally, add macaroni, then stir well and to coat it evenly
12. add hot sauce and Worcestershire sauce
13. coat a casserole dish with pam, then pour the macaroni into it
14. coat the macaroni with the rest of the grated cheddar, then add some bread crumbs on top
15. cook in the oven at 375°F for 20-30 minutes, then broil for 3-4 minutes to make it crispy
16. let it sit for 20 minutes
17. serve some of the macaroni on a plate and top it with chopped chives before you enjoy!