Step 1

Bring an 8-quart pot filled with water to a boil over high heat. Once it boils, add a handful of salt and uncooked pasta. Reduce heat to medium high and cook uncovered for 10 minutes, or to al dente (has a bite to it). Drain and set aside.

Step 2

While the pasta cooks, warm a large 12” skillet over medium-high heat. Using clean kitchen shears, cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until bacon is crisp, about 8 minutes.

Step 3

While the bacon is cooking, shred cheeses and prepare remaining ingredients.

Step 4

Once bacon is cooked through, use a slotted spoon to transfer bacon to a bowl. Reserve 2 tablespoons of bacon drippings in the pan, and discard the rest. *Wipe away any grease from the side of the skillet to avoid flame ups.

Step 5

Add butter to reserved bacon drippings in the skillet over medium heat When the butter melts, add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey, and chicken broth. Whisk to combine and allow mixture to simmer for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk and whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese melts and sauce is smooth.

Step 6

Add cooked pasta and bacon to sauce, and stir to combine. Cook for 5 minutes over medium heat, until sauce thickens and the pasta has a chance to absorb some of the sauce.

Step 7

Sprinkle with croutons, if desired. Serve and enjoy!