Ingredients
- 1 pound, 16 ounces (454 grams) elbow macaroni
- 4 cups of cold running water
- 4 tablespoons unsalted butter
- 14 ounces (397 grams) sharp cheddar, freshly grated
- 6 ounces (170 grams) mild cheddar or American cheese, freshly grated
- Kosher salt and ground black pepper
- 2 large eggs, beaten
- 12 ounces (355ml) can evaporated milk
- 1 teaspoon Sriracha sauce or Frankâs hot sauce
- 1 teaspoon ground mustard
- 4 â 8 strips bacon
- 2 stalks scallion, finely chopped
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Kosher salt to taste
Recipe Description
Piping hot macaroni in creamy cheddar cheese sauce. Sprinkled with buttery toasted breadcrumbs, smoky bacon bits, and crunchy scallions.
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