Mac and cheese doesn’t need a tuxedo, but sometimes it shows up in one anyway. This version leans into Chicken Cordon Bleu territory—cavatappi tangled up in a sauce built on American Swiss and Gruyere, with bacon playing the role of both sidekick and scene-stealer. The sauce hits creamy and nutty at the same time, the pasta holds on for dear life, and the garnish isn’t parsley—it’s more bacon and strips of fried chicken thigh. It’s rich, messy, and just refined enough to pass for something fancier than it really is.