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1
Preheat the oven to 375 degrees F.
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2
Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them.
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3
Bacon may also be baked on a slotted broiler pan.
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4
Bake the bacon until crisp, about 12 to 15 minutes.
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5
Remove the bacon to paper towels to drain.
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6
Bring a large pot of water to a boil over medium heat.
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7
Salt the water and add the pasta.
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8
Undercook the pasta by 1 to 2 minutes, until just shy of al dente.
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9
Drain and set aside.
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10
While the water comes to a boil, arrange the sliced tomatoes on the second baking rack.
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11
Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil.
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12
Roast them for about 20 minutes.
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13
Switch the oven to broil when you remove tomatoes.
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14
Process the bread in a food processor they become coarse bread crumbs.
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15
Transfer the bread crumbs to a small bowl.
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16
Melt butter in sauce pot over medium heat.
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17
Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley.
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18
To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard.
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19
Stir to combine, then sprinkle in the flour and cook for 1 minute more.
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20
Whisk in the lemon juice, Worcestershire sauce and ale.
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21
Cook for 30 seconds, then add the stock and bring to a bubble.
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22
When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
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23
Add the pasta with to the sauce and toss to coat.
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24
Spoon it into crocks or a casserole dish.
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25
Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven.
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26
Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
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27
Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks.
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28
Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips.
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29
Cover with a second slab of tomato and serve.
