Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: About 3-4 servings
Ingredients
o
8 strips (about 1/2
lb.) bacon, diced
o
1 (12-ounce) can 2%
evaporated milk
o
1 large egg
o
1/2 tsp. salt
o
1/4 tsp. ground black
pepper
o
pinch of cayenne
o
8 oz. elbow macaroni
(I used DeLallo whole wheat)
o
1 Tbsp. butter
o
5 oz. crumbled blue
cheese
o
4 oz. freshly-grated
sharp white cheddar cheese
Method
Heat bacon in a
skillet over medium-high heat for about 5-7 minutes, stirring frequently, until
crispy.
In a separate bowl,
whisk together evaporated milk, egg, salt, pepper and cayenne until combined.
Set aside.
Meanwhile, bring a
large pot of salted water to a boil, and cook the pasta al dente according to
package instructions. When the pasta is cooked, drain it and then return it to
the pot and reduce heat to medium-low. Immediately add the butter, and toss
until the butter is melted. Pour in the evaporated milk mixture and stir until
combined. Continue cooking over medium-high heat, stirring occasionally, for
about 3-5 minutes, or until the sauce comes to a simmer.
Remove pan from heat
and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve
immediately, garnished with extra bacon and blue cheese if desired.
1 comment:
Yummy! Even w/o the bacon which I left out this time.
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