Chivilla Bay's Beach Bum Mac and Cheese Bake

Prep Time: 15 minutes | Cook Time: 75 minutes | Servings: 4 hungry humans | Inspired by: Olivelle

When your taste buds want to kick back, sip a drink, and sink into comfort - this five-cheese masterpiece brings all the cozy beach shack vibes. It's creamy, smoky, and kissed with a little sweet-and-savory magic thanks to Olivelle's Sweet Applewood Barbecue Rub and Maple-Wood Smoked Bacon Olive Oil. Add a crunchy golden panko topping, and you've got yourself the ultimate max for lazy weekends, family cookouts, or "I'm not sharing this" nights.

Ingredients:

• 6 slices thick-cut bacon
• 3 tbsp Sweet Applewood Barbecue Rub & Seasoning, divided
• 1 pasta rock, optional
• 1lb Busiate Pasta
• 3 eggs
• 1 cup sharp cheddar, shredded
• 12 oz evaporated milk
• 1 cup mozzarella, shredded
• 1/2 cup monterey jack, shredded
• 4 oz sliced pimentos
• 1/4 cup medium cheddar, shredded
• 1/2 cup white cheddar, shredded
• 2 tbsp Maple-Wood Smoked Bacon Infused Olive Oil
• 1 cup panko bread crumbs
• green onions, sliced (for garnish)

Directions:

1. Bacon first, always. Pre-heat oven to 400°F. Line a baking sheet and season bacon with 1 Tbsp Sweet Applewood Barbecue Rub.  Bake for 10 minutes, flip, then bake another 10-15 minutes until crisp. Drain, chop, and stach two slices for topping (because presentation matters).

2. Turn the heat down, beach bum style. Drop the oven temp to 375°F.

3. Boil like you mean it. In a big pot of boiling water (use that pasta rock if you've got it), cook your pasta al dente. Reserve 1/4 cup of pasta water, then drain and return to the pot.
4. Whisk it real good. In a small bowl, beat the eggs. Slowly whisk in the reserved pasta water - this keeps the eggs from scrambling when they hit the cheese.
5. Get cheesy. With the pot off the heat, stir in sharp cheddar, evaporated milk, and 2 Tbsp Sweet Applewood Barbecue Rub & Seasoning until it's smooth and melty. Then add mozzarella, Monterey Jack, the tempered eggs, pimentos, and bacon (minus the two pieces you stashed aside for the fancy topping).
6. Bake that beauty. Pour the cheesy pasta into a greased 9 x 13 baking dish. Sprinkle on the medium and white cheddar.
7. Panko power. Heat Maple-Wood Smoked Bacon Infused Olive Oil in a skillet over medium-high. Add panko breadcrumbs and toast until golden perfection (about 5 minutes). Sprinkle over the mac.
8. Into the oven she goes. Cover with foil and bake for 30 minutes. Uncover and bake 15 minutes more for that irresistible crust..
9. Finish with Flair. Top with the reserved bacon and a scattering of green onions. Serve hot - preferably with good company and a chilled drink in hand.

Chivilla Bay Tip:

Make it a full-on "Comfort Food Night" by pairing this with a simple green salad drizzled in Olivelle's Garlic and Herb Olive Oil and a White Barrel Aged Balsamic. Or go full indulgence - serve with a side of beach tunes and zero guilt.