Loaded Mac and Cheese with Chutney

Directions

1. Cook the pasta al dente according to package directions.

2. While the pasta is cooking, fry the bacon in a large skillet until crispy.
3. Remove the bacon and place it on a plate lined with paper towels to drain. Wipe out the pan.
4. Preheat oven to 375°F.
5. Melt 5 tablespoons of butter in the now-clean skillet. Add in the onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in the garlic.
6. Stir in the flour until the mixture becomes pasty.
7. Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
8. Whisk in the sour cream.
9. Take the skillet off the heat. Then, add in 3 cups of cheddar cheese and stir until completely melted and incorporated.
10. Add the pasta to the skillet and stir to coat.
11. Crumble the bacon and stir half of the crumbles into the macaroni. Stir in the chutney.
12. In a small saucepan or skillet, melt the remaining 3 tablespoons of butter over medium heat.
13. Add in the Panko breadcrumbs and garlic salt, and stir until toasted and golden brown.
14. Top the macaroni with the remaining bacon and cheese, and the toasted breadcrumbs.
15. Bake for 15 minutes until the mixture is bubbly and crispy on the edges.