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Napa Valley's Best Mac and Cheese

Ingredients

• 1 lb Elbow Macaroni
• 2 Tbsp Extra Virgin Olive Oil
• 1 cup Sour Cream
• 3 Tbsp Dijon Mustard
• 1 cup Panko bread crumbs, toasted
• 3 cups heavy cream
• 2 cups sharp cheddar cheese, grated
• ½ cup Parmgiano-Reggiano, grated
• 1 cup thick-cut bacon, cooked & crumbled
• Salt & Pepper to taste

Directions

Cook the macaroni 'al dente' then toss with EVOO and let cool
Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)
Toast Panko breadcrumbs to golden perfection - the crispy crown for your mac and cheese.
Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.
Combine the cheese goodness with the macaroni and crumbled Bacon, heating until it's a tantalizing symphony of flavors.
Add fresh chives and parsley, season to perfection with salt and pepper.
Serve it up in a dish or individual bowls, topped with bread crums