Add chopped bacon to a cast iron skillet over medium heat and cook until slightly crispy. Drain fat.

Add brown sugar, smoked paprika and a pinch of salt - stir and cook for one minute.

Add red wine vinegar and stir. Cook for 4-5 more minutes over medium heat. Pour onto parchment paper and separate into clusters. Allow to cool and harden while you make the mac and cheese.

Preheat the oven to 400F.

Melt butter in a sauce pan over medium heat. Add garlic powder and a few cranks of fresh ground pepper. Whisk in flour and cook down for a few minutes until the roux is fragrant and light beige.

Slowly whisk in half n half and hot sauce. Let the sauce begin to bubble and thicken. Stir in half of the cheese, little by little, until it’s melted and creamy. Taste and season with salt, pepper and yellow mustard if needed.

Mix in shells then finish by mixing in the rest of the shredded cheddar and the candied bacon clusters. Taste and season with salt and pepper.

Melt butter then mix in panko and seasoning.

Place the chopped green tomatoes on top of the mac and cheese and sprinkle with a little bit of salt and pepper.

Add the buttery panko mixture on top and bake the entire dish for 30 minutes until bubbly and golden! If your crust isn’t as golden, you can pop it under the broiler but be sure to watch because it can burn quite quickly!