Bacon and Pimento Macaroni and Cheese
Forget going out to eat or ordering takeout every time you crave American food. Try making Bacon and Pimento Macaroni and Cheese at home. This recipe makes 4 servings with 927 calories, 42g of protein, and 60g of fat each. For $2.27 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Several people really liked this main course. 123 people were glad they tried this recipe. It is brought to you by Serious Eats. If you have american cheese, fresh parsley leaves, cornstarch, and a few other ingredients on hand, you can make it. With a spoonacular score of 83%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Pimento Macaroni and Cheese, Pimento Macaroni and Cheese, and Southern Skillet Pimento Macaroni and Cheese.
Servings: 4
Ingredients:
6 ounces block American cheese, roughly grated or diced
1/2 pound slab bacon, rind removed, cut into 1/2-inch lardons
2 teaspoons cornstarch
2 eggs
1/2 pound elbow macaroni
1 (12-ounce) can evaporated milk
1/4 cup roughly chopped fresh parsley leaves
6 ounces sharp cheddar cheese, roughly grated or diced
Equipment:
whisk
bowl
frying pan
pot
Cooking instruction summary:
Procedures 1 Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside. 2 Place bacon in a large skillet and add 1/2 cup water. Cook over medium heat, stirring occasionally, until water has evaporated and bacon starts sizzling. Continue cook, stirring frequently, until crisp and brown, about 5 minutes longer. transfer to a bowl along with all of its rendered fat. Add chopped pimentos to bowl and toss to combine. Set aside. 3 Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, bacon (with its fat), pimentos, evaporated milk mixture, and cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in parsley, reserving some for garnish. Transfer to serving bowl, top with remaining parsley, and serve immediately, topping with a fried egg if desired.
Step by step:
1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.
2. Place bacon in a large skillet and add 1/2 cup water. Cook over medium heat, stirring occasionally, until water has evaporated and bacon starts sizzling. Continue cook, stirring frequently, until crisp and brown, about 5 minutes longer. transfer to a bowl along with all of its rendered fat.
3. Add chopped pimentos to bowl and toss to combine. Set aside.
4. Cook pasta in a large stock pot in salted water according to package directions.
5. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, bacon (with its fat), pimentos, evaporated milk mixture, and cheese. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in parsley, reserving some for garnish.
6. Transfer to serving bowl, top with remaining parsley, and serve immediately, topping with a fried egg if desired.
Nutrition Information:
covered percent of daily need
