Skillet Mac and Cheese with Bacon
Ingredients
3 cups elbow macaroni large
½ pound bacon diced, cooked until crisp, if desired
2 cloves garlic minced or ½ teaspoon garlic powder
1 can (12 oz) evaporated milk
1 teaspoon mustard powder
¾ teaspoon ground black pepper or more to taste
½ teaspoon salt
2 cups Monterey Jack cheese shredded
3 cups sharp cheddar cheese shredded
2 ¾ cups water plus more as needed
1 cup chicken broth
1 teaspoon cornstarch
2 teaspoons hot sauce
1 teaspoon mustard powder
Directions
In a large cast iron skillet, cook the thinly sliced bacon at medium heat until it’s almost crispy.
You want to crisp the bacon. Just before the bacon reaches the “crispy” phase, add the garlic to the skillet and mix it well with the bacon until it becomes fragrant, about 30 seconds. Remove the bacon and garlic mix to a bowl covered in paper towel and set it aside. Wipe skillet leaving a little grease for flavor.
Bring water, broth, 1 ¼ cups evaporated milk, and ½ teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.
Whisk remaining evaporated milk, mustard powder, cornstarch, pepper and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute.
Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Add bacon, if using and stir until incorporated. Serve.
