Tiffany Brooks' Bacon Mac and Cheese Recipe
Lucy Hewett (food styling by Michael Deuson, prop styling by Dean Renaud)
Baking dish: Heritage 9" x 9" stoneware baker in Caribbean, $50, lecreuset.com; Dish towels: Dotty cotton towels, $12 for a mixed set of 2, nowdesigns.net for stores
You may want to make two pans because—trust me—you’ll love having leftovers. The gooey goodness tastes even better the next day.Tiffany Brooks
Prep: 25 min | Total: 30 min | Serves: 8
8 strips bacon
8 ounces elbow macaroni
4 tablespoons unsalted butter, cut into pieces
1 12-ounce can evaporated milk
8 ounces grated sharp cheddar cheese
8 ounces grated monterey jack cheese
Ground white pepper (optional)
1/4 cup grated parmesan cheese
1. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes. Drain on paper towels until cool, then crumble.
2. Meanwhile, bring a medium pot of water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and return it to the pot. Add the butter to the cooked pasta, and stir in to melt.
3. Heat the evaporated milk in a large saucepan over medium heat, stirring occasionally, until just simmering. Reduce the heat to low and stir in the cheddar and monterey jack cheeses until melted. Remove the pan from the heat, then add the reserved cooking water. Season with white pepper to taste. Add the cooked pasta to the cheese sauce, and stir to coat.
4. Position a rack in the upper third of the oven, and turn on the broiler. Spread the pasta mixture in a 9-inch-by-9-inch baking dish. Sprinkle the bacon and Parmesan cheese on top. Broil until the top is golden and bubbly, about 2 minutes.