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!
Servings 8 servings
Calories 580kcal
Ingredients
- 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
Instructions
- 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!
Notes
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!
Nutrition
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