Chef Jernard is going LIVE to teach us his ULTIMATE Thanksgiving side dish – creamy mac and cheese with bacon and Uncle Nearest!

BEST MAC AND CHEESE EVER!

6 cups chicken Stock
1 teaspoon salt
1/8 teaspoon vegetable oil
1 pound small elbow macaroni
2 tablespoons butter
3 tablespoons all-purpose flour
2 1/2 cups heavy Cream
1/4 teaspoon freshly ground white pepper
1 Teaspoon of Nutmeg
1 Tablespoon of Smoked Paprika
1/4 pound smoked Gouda cheese, shredded
1/4 pound of Mozzarella shredded
1/4 pound of smoked Cheddar Shredded
10-12 slices of Bacon diced
1 tablespoon of Brown sugar
1/4 Cup of Uncle Nearest Premium Whiskey

DIRECTIONS:
Preheat the oven to 375 degrees F. Put the chicken stock, 1/2 teaspoon of the salt, and the oil in a large, heavy saucepan over high heat and bring to a boil. Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes. In a separate medium sized saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly add the heavy cream, whisking constantly. Add the remaining 1/2 teaspoon salt, Nutmeg, Smoked paprika and the white pepper continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 5 minutes. Remove the white sauce from the heat and stir in the cheese. Continue stirring until the cheese melts. Lightly grease a 6 1/2 by 10-inch casserole dish with the remaining 1/2 teaspoon butter. Combine the cheese sauce and macaroni in a large mixing bowl and mix well. Pour into the prepared casserole dish top with Bacon and bake until lightly golden on top, about 20 minutes. Remove from the oven and serve.

FINISHING TOUCH:
Sautée Bacon until crispy. Drain bacon fat from pan. Add Uncle Nearest Whiskey and brown sugar and sautée for 2 more minutes. Pour on top of macaroni, place in oven and bake for an additional 5 minutes.