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Blue Cheese Bacon Macaroni and Cheese
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Yield: About 3-4 servings Ingredients
8 strips (about ½ lb.) bacon, diced 1 (12-ounce) can 2% evaporated milk 1 large egg ½ tsp. salt ¼ tsp. ground black pepper pinch of cayenne 8 oz. elbow macaroni (I used DeLallo whole wheat) 1 Tbsp. butter 5 oz. crumbled blue cheese 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.