Method
The amounts listed under each step are for your servings. Numbers written in the step text are for the original 4.
Bring a large pot of well-salted water to a boil over high heat. Meanwhile cook the bacon in a skillet over medium heat until crisp, 6 to 7 minutes, then drain on paper towels.
- 6 slices bacon
Cook the macaroni in the boiling water for 1 minute less than the package says, about 6 minutes. Scoop out ½ cup of the pasta water, then drain.
- 12 oz elbow macaroni
Return the pot to low heat with the butter, evaporated milk, garlic powder and mustard powder and bring to a gentle simmer, about 1 minute.
- 2 tbsp butter
- 1 can evaporated milk (354 ml)
- ½ tsp garlic powder
- ½ tsp mustard powder
Take the pot off the heat and stir in the cheddar a handful at a time until smooth. Add the macaroni and stir until coated, loosening with a splash of pasta water if it is too thick.
- 8 oz sharp cheddar cheese
Stir in two thirds of the bacon, season with salt and pepper, and serve with the rest of the bacon on top.
Tips
- Grate the cheese yourself. Pre-shredded cheese has anti-caking powder that makes the sauce grainy.
- Evaporated milk keeps the sauce smooth without a flour roux, and it reheats well with a splash of milk.
- Swap half the cheddar for Monterey Jack or smoked gouda for a milder or smokier sauce.
Nutrition per serving
- Calories
- 790
- Protein
- 36 g
- Carbs
- 75 g
- Fat
- 38 g
- Saturated fat
- 21 g
- Fiber
- 3 g
- Sugar
- 12 g
- Sodium
- 740 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Colander Drains pasta and rinses beans fast.
- Dutch oven Heavy enough to brown, simmer and serve.
- Stainless skillet Sears hard and builds a pan sauce.
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