Bacon & Blue Macaroni & Cheese

Serves: 4

This blue cheese bacon macaroni and cheese recipe is going to knock your socks off. Plus it can be made in about 30 minutes!

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8 strips (about 1/2 lb.) bacon, diced
1 (12-ounce) can evaporated milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch cayenne pepper
8 ounces elbow macaroni (i used delallo whole wheat)
1 tablespoon butter
5 ounces crumbled blue cheese
4 ounces freshly-grated sharp white Cheddar cheese


Heat bacon in a skillet over medium-high heat for about 5-7 minutes, stirring frequently, until crispy.

In a separate bowl, whisk together evaporated milk, egg, salt, pepper and cayenne until combined. Set aside.

Meanwhile, bring a large pot of salted water to a boil, and cook the pasta al dente according to package instructions. When the pasta is cooked, drain it and then return it to the pot and reduce heat to medium-low. Immediately add the butter, and toss until the butter is melted. Pour in the evaporated milk mixture and stir until combined. Continue cooking over medium-high heat, stirring occasionally, for about 3-5 minutes, or until the sauce comes to a simmer.

Remove pan from heat and add in the cheeses. Stir until melted, then stir in the cooked bacon. Serve immediately, garnished with extra bacon and blue cheese if desired.


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