Skillet Macaroni and Cheese with Bacon
Serves 4
WHY THIS RECIPE WORKS: Mac and cheese with various add-ins is all the rage these days; here we give it our own spin by using a duo of cheeses—extra-sharp cheddar for flavor and Monterey Jack for gooey appeal—plus crisped bacon for heartiness. Scallions and a bread-crumb topping complete the picture. Best of all, this satisfying meal is made entirely in a skillet. After cooking the bacon, we toast the bread crumbs in the rendered bacon fat to give them great flavor. Next, we cook the pasta in the skillet, using the base ingredients for the sauce (water and evaporated milk) as the pasta cooking liquid. Additional evaporated milk, thickened with a quick cornstarch slurry, stands in for the roux traditionally used to thicken mac and cheese. After the sauce thickens, we stir in the cheese, then scallion whites, and sprinkle the bread crumbs on top.
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2 |
slices hearty white sandwich bread, torn into 1-inch pieces |
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6 |
slices bacon, chopped |
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Salt and pepper |
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4 |
scallions, white parts sliced thin, green parts minced |
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3¾ |
cups water, plus more as needed |
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1 |
(12-ounce) can evaporated milk |
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12 |
ounces (3 cups) elbow macaroni |
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1 |
teaspoon cornstarch |
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12 |
ounces extra-sharp cheddar cheese, shredded (3 cups) |
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8 |
ounces Monterey Jack cheese, shredded (2 cups) |
1. Pulse bread in food processor to coarse crumbs, about 6 pulses. Cook bacon in 12-inch nonstick skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 1 tablespoon fat from skillet. Add bread crumbs and ¼ teaspoon pepper to skillet and cook, stirring frequently, until deep golden brown, about 4 minutes. Stir in scallion greens, then transfer to bowl and wipe out skillet.
2. Bring water, 1¼ cups evaporated milk, and ½ teaspoon salt to simmer in now-empty skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente. Whisk together remaining ¼ cup evaporated milk and cornstarch, then stir into skillet. Simmer until slightly thickened, about 1 minute.
3. Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, adding water as needed to adjust consistency. Stir in bacon and scallion whites, then sprinkle with bread-crumb mixture. Serve.