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Close up of mac and chees ein bowl

The Best Mac and Cheese

The Best Mac and Cheese, this mac and cheese is easy to make, extra creamy, has the perfect noodles, and includes delicious green chile and bacon!
Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 580kcal
Author Lisa


  • 12 oz bag Skinner Large® Elbow Noodles
  • 4 tbs butter
  • 2 eggs
  • 6 oz evaporated milk
  • 1 teaspoon hot sauce
  • 2 teaspoon salt- divided
  • 1 teaspoon pepper
  • ¾ teaspoon dry mustard
  • 8 oz smoked gruyere freshly grated
  • 8 oz cheddar cheese freshly grated
  • 1 cup chopped green chile
  • 6 oz bacon cooked and crumbled


  • In a large stock pot combine 4 quarts of water to boil and 1 teaspoon salt to a boil.
  • Once boiling add in the pasta and cook for 7 minutes- you want the pasta cooked but not mushy/overcooked.
  • While pasta is cooking whisk together the eggs, evaporated milk, hot sauce, remaining 1 teaspoon of salt, pepper, and dry mustard. Now is also a great time to shred the cheese.
  • Once finished cooking drain the pasta but do not rinse.
  • Return the pasta to the empty stock pot and add the butter. Stir the pasta and butter, making sure the butter coats the pasta well.
  • Add in the egg mixture, shredded cheese, bacon, and green chile. Stir over low heat until cheese is melted.
  • Enjoy!


Lisa’s Tips and Tricks

• Don’t rinse your pasta after it’s done cooking- we want the starch to stay on the noodles
• I use smoked gruyere cheese in this recipe but you can use regular gruyere or just an extra 8oz of cheddar if that’s all you have.
• Gruyere melts wonderfully and is extra tasty but cheddar will taste delicious too!


Calories: 580kcal | Carbohydrates: 36g | Protein: 27g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 137mg | Sodium: 582mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 848IU | Vitamin C: 3mg | Calcium: 563mg | Iron: 1mg