• Before starting, place the bacon (if using) in the freezer for 10-15 minutes. This will make it easier to chop.

Hatch Chile and Bacon Prep:

• If using fresh Hatch chiles, start with them, otherwise skip this part.
• Turn your oven broiler to high and line a baking sheet with foil. Move the oven rack to the highest or second highest position. Roast 6-7 (depending on size) Hatch chiles for 3-5 minutes a side until fully roasted and blackened. Place them in a zipper-lock plastic bag or a mixing bowl and cover with plastic wrap. Let cool and steam for 10 minutes.
• Once steamed and cool enough to handle, peel off the blackened skin and remove the seeds. Dice into small pieces and set aside to fully cool.
• While the Hatch chiles are roasting or cooling, start on the bacon if using. Chop all bacon from a 12oz package into small chunks and add to a cold pan. Turn the heat to medium or medium-low and cook, stirring occasionally, until the fat has rendered and the bacon is crisp.
• This can take 14-20 minutes depending on the heat and how crispy you like your bacon. Remove with a slotted spoon and place on a paper towel lined plate to absorb excess grease. Reserve 2 tablespoons of bacon to the side and 2 tablespoons of bacon grease as well.

Make the Bechamel and Pasta:

• Fill a large pot a little over half full of water and place it on the stove over high heat. While waiting for the water to boil, begin making the bechamel for the cheese sauce. You’ll work on the pasta and the cheese sauce at the same time.
• When the water comes to boil, add a good amount (2-3 teaspoons) of kosher salt, stir, and add 1-pound of cavatappi. Cook until al dente according to package directions. Before straining, use a glass measuring cup and reserve some of the pasta water, then strain the pasta with a colander and set aside.
• Set a Dutch-oven or large pot over medium heat and melt 2 tablespoons of butter and add the 2 tablespoons of reserved bacon grease. Once melted and hot, add ¼ cup all-purpose flour and whisk constantly to create a roux. Let the flour cook for 2-3 minutes until you have a light roux. Begin adding 3 cups of whole milk a little at a time, whisking constantly to avoid lumps.
• When you’re done adding the milk, turn the heat to medium-high and add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and ½ teaspoon smoked paprika. Keep whisking until it comes to a strong simmer for a minute or two, then immediately turn the heat to low. Continue whisking until the mixture feels thickened and turn off the heat. If the pasta still needs a few minutes, leave the heat on low instead.
• Begin adding the shredded sharp white cheddar and smoked gouda cheeses, a handful at a time, to the bechamel, Reserving a heaping ½ cup of each cheese for the topping. Stir until the cheese is melted and continue adding cheese in batches.
• Once the cheese is all melted, and the pasta has finished cooking, add the pasta directly into the cheese sauce. Stir to fully combine. Now add ½ cup half-and-half and ¼ cup of the reserved pasta water and give it a quick stir. Finally add the chopped Hatch chiles and bacon and stir until well distributed throughout the pasta.

Bake the Macaroni & Cheese:

• Preheat your oven to 375°F / 190°C.
• Take the reserved 2 tablespoons of bacon bits and chop into very fine pieces. In a small skillet, melt 2 tablespoons of butter over medium-low heat and add ¾ cup panko breadcrumbs. Stir and toss frequently until just turning light golden brown in color and add the finely chopped bacon.
• Remove from the heat and pour into a heatproof bowl to stop the cooking process. Set aside and allow it to cool enough to handle.
• In the meantime, transfer the macaroni and cheese to a baking dish. Try and distribute it evenly across the baking dish and level off the top without compressing it too much.
• Sprinkle the reserved cheese over the top of the mac and cheese and then sprinkle the panko and bacon mix over the entire dish.
• Place on the middle rack of the oven, uncovered, and bake for 18-20 minutes. Remove from the oven and let cool for a few minutes before serving.