Take 1 pound of bacon and weave it tightly into a square, alternating over and under with the strips of bacon.

Flip the bacon weave into a pie tin so the bacon conforms to the shape of the tin and cover with a second pie tin.

Create another bacon weave using the remaining 3/4 pound of bacon, this time leaving some space between the slices since this will be the lattice top of the pie.

Place the bacon pie crust and lattice top on separate baking sheets and cook at 400° for 15 minutes. Since the bacon weave pie crust is topped with a second pie tin you may need to cook it 5 to 10 minutes longer than the lattice top.

Dice Johnsonville Andouille Sausage.

In the meantime, cook the macaroni noodles according to the directions on the package, drain and set aside.

In a saucepan, melt 1/4 cups butter over medium heat ands stir in the flour.

Add the milk to the mix and slowly stir in the cheese over low heat until completely melted and pour over the macaroni noodles. Stir in diced Johnsonville Andouille Sausage.

Melt remaining 2 tablespoons butter in a skillet over medium heat and add breadcrumbs and brown.

When the bacon is done cooking remove the pie crust from the oven and pat it with a paper towel to absorb any excess grease.

Spoon the macaroni mixture into the bacon pie crust and sprinkle the breadcrumbs over the macaroni and cheese.

Cover your pie with the bacon lattice top and return to the oven for 5 more minutes.