Directions:
- Cut bacon into chunks and fry in a pan over medium heat. Once most of the fat has rendered, remove fat and add one tablespoon of OKAZU chili miso. Remove from heat and set aside.
- Add ⅓ cup unsalted butter to a heavy bottom pot (i.e., dutch oven). Once butter has melted, whisk in ⅓ cup all-purpose flour and continue to whisk until a nutty aroma/large bubbles form.
- Gradually add 3 cups of whole milk and 1 cup of heavy whipping cream and continue to whisk until it comes up to a gentle boil.
- Preheat the oven to 350F.
- While the mixture comes up to a boil, make the panko crust by adding panko to a bowl then melting 2 tablespoons of unsalted butter in a pot, remove from heat and add two tablespoons of OKAZU chili miso oil only to the pot and mix.
- Pour butter chili oil mixture over the panko and mix. Finely grate in ½ cup of Parmigiano Reggiano. Add salt & pepper to taste.
- Bring a large pot of water to a boil. Once water is boiled, add salt and cook elbow macaroni a minute short from al dente per package instruction. Remove from heat, strain and run through cold water and set aside.
- Once the liquid is gently simmering, remove from heat and slowly add shredded cheese while mixing. Once the cheese is incorporated, add cooked bacon and elbow macaroni. Stir to incorporate.
- Lightly grease an oven-safe dish and scoop in the macaroni. Sprinkle the top with panko mixture and bake until golden brown and bubbly, about 30 minutes. Let cook for 5 minutes before serving. Serve with more OKAZU as topping.