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Preheat oven 350°F. Bring water to a boil and cook the macaroni noodles 1 minute less than package instructions. While water is coming to a boil and pasta is cooking, add 1 avocado to a food processor with the white vinegar and puree until smooth. If necessary, add 1-2 T of water in order to get a smooth consistency. Set aside. In a small saucepan over medium heat, melt the butter before whisking in the flour to make a roux. Next, whisk in the heavy cream 1/3 at a time, waiting until the sauce has thickened before adding more. Once all the cream is added and has just begun to simmer, whisk in the cheese 1/3 at a time until smooth. Season to taste with salt. Remove from heat and allow to cool 1 minute. Add the avocado puree to the cheese sauce and whisk until well combined. Cook bacon until crispy, drain onto paper towels and crumble 6 of the 8 slices. Add the avocado cheese sauce to the cooked, drained pasta and fold together until evenly coated. Fold in the crumbled bacon. Divide the pasta into four small, oven-safe ramekins and top with panko bread crumbs. Bake, uncovered, 10-15 minutes or until the bread crumbs have slightly browned. While the macaroni bakes, place the corn kernels in a dry, non-stick pan over medium-low heat and roast until slightly dehydrated and caramelized, tossing occasionally. Be patient, this will take 15 minutes or more. When macaroni has baked, slice the remaining 1/2 avocado into cubes and roughly chop the remaining bacon. Garnish the macaroni with avocado, roasted corn, and the remaining bacon. Serve immediately.
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Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Wire cutter for clean cheese portions — soft and semi-hard cheese