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Mac and Cheese with Bacon

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  • 450 grams of elbow macaroni
  • 1 can evaporated milk (370 ml)
  • 2 large eggs
  • 1 teaspoon hot sauce
  • 1 teaspoon yellow mustard
  • 1 sachet (62 grams) cheese spread
  • 200 grams young cheddar cheese, grated
  • 200 grams monterey jack cheese, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon unsalted butter
  • 500 grams King Sue Sliced Bacon, pan fried to a crisp
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. Boil a pot of salted water and cook macaroni until barely al dente. Drain and set aside in a serving bowl
  2. In a separate bowl, whisk the eggs, milk, hot sauce and mustard. Mix in the grated cheese, cheese spread and cornstarch until well-combined
  3. In a saucepan, melt and stir the butter over low fire. Slowly add the cheese and milk mixture and stir until everything is melted smoothly. Once combined, turn off heat and pour mixture into the bowl with the macaroni. Mix well.
  4. Serve among inidividual plates with slices of crispy King Sue Sliced Bacon or crush into bacon bits as toppings

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