Grilled Mac And Beer Cheese Sliders With Bacon, Beer, And Tomato Jam

Time

In a large pan with high walls, cook the bacon.
Work in batches to avoid overlap.
Once bacon is cooked, allow to cool then roughly chop.
Pour out all but about 1 tablespoon worth of drippings from the pan.
Heat the pan, and add onions.
Cook onions until they become translucent, about 3 to 4 minutes.
Add garlic and cook for 1 additional minute.
Pour in beer and apple cider vinegar.
De-glaze the pan using a wooden spoon.
Add brown sugar, chopped bacon, crushed tomatoes, salt, and pepper.
Stir well and bring to a boil.
Cover with offset lid and reduce heat to a simmer.
Cook until most of the liquid has evaporated and a thick, chunky jam remains, about 1 hour.

Cook macaroni according to directions on the box.
Heat a pot over medium-high heat and add butter.
When butter has melted, whisk in flour to create roux.
Cook until it bubbles and turns a gold colour.
Slowly add milk and beer while whisking.
Add white cheddar and sharp cheddar slowly, stirring constantly until mixture is smooth.
Lower heat to medium and stir additional 5 minutes.
Add salt, black pepper and other spices as desired.
Stir in cooked macaroni.

Heat a large pan over medium heat.
Butter one side of each slice of the baguette.
Place a piece of cheese on the un-buttered side of one slice of the baguette.
Scoop a generous amount of Mac And Beer Cheese on top of the slice of cheese.
Place the buttered side down in the hot pan.
Place another piece of cheese on top of the Mac And Beer Cheese.
Top each with another slice of baguette that has been spread on the un-buttered side with Bacon, Beer, And Tomato Jam.
Fry until browned and cheese slice has begun to melt.
Carefully flip and repeat.
Serve warm.