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1
Preheat oven 350u00b0F. Bring water to a boil and cook the macaroni noodles 1 minute less than package instructions.
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2
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.
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3
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.
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4
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.
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5
Add the avocado cheese sauce to the cooked, drained pasta and fold together until evenly coated. Fold in the crumbled bacon.
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6
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.
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7
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.
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8
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.
