Creamy Macaroni & Cheese with Crispy Bacon
Boxed mac and cheese are a thing of the past.
Serves 8 |
|1 lb elbow pasta |
|2 cans evaporated milk, 12oz. each |
|1 cup chicken broth |
|3 tablespoons butter |
|1/3 cup flour |
|1 1/2 tablespoons Dijon mustard |
|1/2 cup grated Parmesan cheese |
|1 lb grated extra-sharp cheddar cheese |
|1/2 lb bacon |
|1 tablespoon salt |
| Ground black pepper, to taste |
- Bring 2 quarts of water to boil in a large pot. Add the salt and pasta. Cook until al dente. Drain water.
- Combine evaporated milk and chicken broth in a pot, heat to medium; cook until hot and steamy (not boiling). Melt butter in the empty pasta pot, whisk in flour and milk mixture. Continue to whisk until thick and bubbly, about 3 to 4 minutes. Whisk in mustard and Parmesan cheese, season with pepper. Turn off the heat and stir in cheddar cheese until melted. Turn heat to low and add pasta back into pot and stir until everything is well combined.
- Fry the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate and let sit until cool enough to touch. Chop bacon into small pieces and stir into macaroni.
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