Ingredients
½lbbacon,8 strips, diced
12ozevaporated milk,2%
1large egg
½tspsalt
¼tspground black pepper
cayenne,a pinch
8ozelbow macaroni,like DeLallo whole wheat
1tbspbutter
5ozblue cheese,crumbled
4ozsharp white cheddar cheese,freshly-grated
Preparation
Heat the bacon in a skillet over medium-high heat for 5 to 7 minutes, stirring frequently, until crispy.
In a separate bowl, whisk together the evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.
Bring a large pot of generously-salted water to a boil, then cook the pasta to al dente according to package instructions.
Drain the pasta, then return it to the pot and reduce the heat to medium-low.
Add the butter, then toss until the butter is melted.
Pour in the evaporated milk mixture, then stir until combined.
Continue cooking over medium-high heat, stirring occasionally, for 3 to 5 minutes, or until the sauce comes to a simmer.
Remove the pan from heat, then add in the blue cheese and white cheddar cheese.
Stir until melted, then stir in the cooked bacon.
Serve garnished with extra bacon and blue cheese, and enjoy!
