1 tbsp bacon fat
2 tbsp butter
3 tbsp all purpose flour
3 cups whole milk, at room temperature
1/2 tsp ground mustard powder
1/2 tsp freshly cracked black pepper
1 tub Knorr Homestyle Chicken Stock
6 oz sharp cheddar, shredded
4 oz herb chevre, crumbled
6 oz brie, rind removed then cut into small cubes
8 thick-cut slices bacon, cooked and crumbled (reserve fat)
1/4 cup fresh basil, chiffonade (plus extra for garnish if desired)
1/3 cup sun-dried tomatoes in oil, drained then julienned
10 oz macaroni pasta, such as medium shells
1/2 cup Italian style bread crumbs
kosher salt

Preheat oven to 425 degrees.

Place a large pot of water over high heat. Season liberally with salt and bring to a boil.

Place a medium-sized saucepan over medium heat. Preheat pan for 2 minutes then add bacon fat and butter to the pan. Once the butter has melted add the flour to the pan. Cook flour, whisking constantly, for 1 minute. Slowly pour in the whole milk while whisking vigorously to dissolve the roux into the milk. If the milk is poured in too quickly, the sauce will be lumpy and flour will not dissolve. Once all of the milk has been incorporated into the roux, add the ground mustard, freshly cracked black pepper and Knorr Homestyle Chicken Stock to the saucepan. Stir to incorporate. Allow the the roux to come to a simmer, stirring occasionally, making sure to scrape the bottom to prevent scorching. Simmer until thickened.

While waiting for the sauce to come to a simmer, add the macaroni to the large pot of boiling salted water. Cook according to the instructions on the manufacturers package. Drain in a colander then return to pot.

Once the sauce has thickened remove from heat and add cheddar, herb chevre, and brie. Stir until cheese has melted. Taste sauce then adjust seasoning as desired with kosher salt. Do not season the sauce until the cheese has been added as the stock and cheese are both naturally salty.

Pour cheese sauce over macaroni in pot. Add bacon, basil and sun-dried tomatoes. Stir to mix thoroughly. Pour mixture into a glass or ceramic 9" x 13" baking dish. Sprinkle bread crumbs evenly over the top of the macaroni and cheese. Place in preheated 425 degree oven until the bread crumbs begin to brown and the cheese sauce is bubbly, about 20 minutes.

Remove from oven and let cool 5 minutes before serving. Garnish with fresh basil if desired. Enjoy!

Cooking time: Approximately 50 minutes
Servings: 8-10 servings (side dish portions)