Sequels rarely best their original, but this one-pot mac 'n' cheese with bacon does just that. It's a hybrid Italian/American comfort food perfect for cold winter nights.INGREDIENTS:1 to 2 strips of bacon, sliced into small piecesOlive oil1 shallot, finely dicedPinch of salt1/3 pound baby pasta shells1 to 2 cups vegetable stock2 ounces cheese blend (fontina, Parmesan, blue cheese), grated1 to 2 tablespoons heavy creamSTEPS:1.) In a 10-inch skillet over high heat, add bacon and a splash of olive oil. Cook until bacon is crispy. Remove bacon and set aside, leaving the rendered fat in the pan.2.) To the same pan, add the shallot and a pinch of salt. Cook shallots for about 1 minute, then add the pasta and stir well. Add the stock to completely cover the pasta. Stir and continue to cook over high heat for 5 to 8 minutes, adding more liquid if it dips below the level of pasta in the pan.3.) When pasta is almost done, lower the heat, add cheese and mix well. Stir for 2 minutes and remove from heat.4.) Stir in heavy cream. Transfer to a plate, top with crispy bacon and enjoy!For more amazing shows & recipes download the Tastemade App: http://link.tastemade.com/HE7m/1cY7XuVWaA___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade