Made with five different types of cheese for the ultimate creamy and cheesy dish! Savory bacon and sweet pimentos add an extra flair to this southern-style mac and cheese. Top with toasted panko for a crunchy finish and you have yourself a crowd favorite!
Servings: 4
Prep Time: 15 mins
Cook Time: 75 mins
Ingredients:
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6 Slices Bacon
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3 Eggs
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1 cup Sharp Cheddar, shredded
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12 oz Evaporated Milk
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1 cup Mozzarella, shredded
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½ cup Monterey Jack, shredded
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¼ cup Medium Cheddar, shredded
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½ cup White Cheddar, shredded
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4 oz Sliced Pimentos
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Green Onions, for topping
Directions:
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Heat oven to 400 F and line a baking sheet. Season bacon with 1 Tbsp rub and cook for 10 minutes, flip once, then cook for another 10-15 minutes or until crispy. Drain on a paper towel and chop. Reserve two slices of bacon for serving.
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Reduce oven temperature to 375F.
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In a large pot bring 4 quarts of water to a full boil and season with pasta rock according to package directions. Cook pasta according to package directions. Drain pasta, reserving ¼ cup pasta water, and add pasta back to the pot.
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Temper the eggs by adding eggs to a small bowl and whisking, then slowly drizzling in the reserved pasta water.
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With the pot off the heat stir in sharp cheddar, evaporated milk, and rub until melted. Add mozzarella, Monterey jack, tempered eggs, pimentos, and bacon.
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Add pasta to a 9 x 13 oiled baking dish. Top with the medium and white cheddar.
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In a frying pan over medium-high heat add olive oil and panko bread crumbs. Toast until the panko is browned. About 5 minutes.
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Top mac and cheese with panko, cover with tin foil and bake for 30 minutes. Uncover and bake for another 15 minutes.
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Top with reserved bacon and green onions and serve!
