Making mac and cheese doesn't have to be complicated. This quick and delicious recipe puts a spin on the classic, cooked effortlessly in one pot on the stovetop – no baking required! The extra kick from bacon brings amazing flavor and the best part? It's made of simple ingredients!
Heat oil in a pot over medium heat. Add bacon and cook until lightly golden. You can set aside a quarter of it for topping later, if preferred.
Sprinkle garlic powder, onion, powder, and Italian seasoning. Stir for 20 seconds then pour chicken broth. Bring to a boil.
Add elbow macaroni. Stir regularly until it's almost cooked, about 9-10 minutes. The liquid will slowly evaporate and concentrate the starch. This is what we want.
Pour evaporated milk. When it starts to simmer, lower the heat then quickly add the cubes of cheese. Stir until melted, creamy and smooth.
Remove from heat. Adjust black pepper, to taste. The sauce will continue to thicken and reduced. Serve immediately!
Video
Notes
Bacon - Use streaky bacon or back bacon.
Dried herbs - You can also use dry mustard, dried oregano, or basil.
Chicken Broth - You can also dissolve 1/2 piece of chicken bouillon in hot water.
Pasta - Corkscrew-shaped pasta, shell pasta, rotini or fusilli, and penne will work well too.
Evaporated Milk - can be substituted with half and half.
Course :Side Dish
Cuisine :American-Western
Keyword :macaroni cheese with bacon, stovetop mac and cheese, velveeta mac and cheese