• Heat oven to 425°F.
• Start by making a béchamel or basic white sauce in a large sauce pan over medium heat, with butter, flour, half-n-half and milk.
• When sauce is a thick, add mustard powder, tabasco, and black pepper (I avoided using salt, since there is plenty in the cheese and bacon).
• Add cheese a bit at a time, allowing it to melt as you go.
• Reduce heat and hold on low (if sauce appears too thick, you can add a bit more milk or half-n-half to thin).
• Bring a stock pot of water to a boil. Add pasta and cook for about 8 minutes or slightly el dente.
• Drain, but do not rinse, and add to the cheese sauce. Stir to combine.
• In another skillet crisp 3 – 4 strips of bacon. Remove cooked bacon from pan and place on a paper towel to drain. Crumble and hold aside.
• Add the diced onions and jalapeno to the bacon drippings and cook until onions become translucent. Add garlic and cook for about one minute to bloom.
• Remove from skillet with a slotted spoon and drain on paper towels. Add to the mac-n-cheese mixture.
• Roll out pie crust and place in a cast iron skillet or pie pan. With a fork prick the bottom and sides of the crust. Bake in the oven for 15 minutes or until lightly golden.
• Add panko bread crumbs to the mac-n-cheese, mix and pour into the pie shell.
• Use eight strips of bacon, four each direction to weave a lattice top. Be careful not to stretch the bacon when weaving the lattice, this will reduce the amount of shrinkage.
• Place back in the hot oven, and bake for 15 – 20 minutes, or until bacon is crisp and the cheese is bubbling.
• Allow to rest for 5 – 8 minutes before digging in.

Serve

• Serve with a side of lightly dressed salad.

• Heat oven to 450° F.  Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
• Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
• Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
• In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.

Topping

• Place bread crumbs and cheese in a small bowl. Mix well.
• Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.

Bake

• Bake casserole 25 minutes or until golden brown.  Let casserole rest for 10

  minutes before serving.