Kentucky Hot Brown Macaroni and Cheese
The Kentucky Hot Brown is a classic open-faced sandwich beloved in Kentucky. It was created by Fred Schmidt in 1926 at the Brown Hotel in Louisville and features thick Texas toast topped with slices of roast turkey, tomato and bacon and doused with Mornay sauce. Here, we took the essential components of a Hot Brown and combined them for an untraditional macaroni and cheese with the soul of the original. The halved cherry tomatoes add pops of brightness to each bite of pasta coated in the rich, creamy sauce, while a crunchy bacon and bread topping nod to the dish's origins. Be careful while cooking the Mornay sauce; keep the whisk in contact with the bottom of the pot while whisking to ensure that the sauce doesn't get lumpy or scorched.