4ounces(about 4 strips) thick-cut smoked bacondiced (See Recipe Notes)
1pound(16 ounces) dried gluten free elbow pasta (my favorite brand is Barilla)
Up to 6 tablespoons (84 g) unsalted buttermelted and cooled
½teaspoonkosher salt (1 teaspoon if you are not using bacon)
1can (12 fluid ounces) evaporated milk
4eggs at room temperaturebeaten
12ouncessharp Cheddar cheesegrated
Chopped flat-leaf parsleyfor serving (optional)
Instructions
Preheat your oven to 350°F. Grease a 9-inch x 13-inch baking dish and set it aside.
In a medium-size, heavy-bottom saucepan, cook the bacon over medium-high heat until browned and crispy (about 5 minutes). Remove the cooked bacon from the saucepan and transfer to a paper towel-lined plate to drain. Drain off the rendered bacon grease and set it aside.
In a large pot of boiling, salted water, cook the pasta to an al dente texture (for Barilla elbows, I cook them for 5 minutes flat).
Drain the pasta and return it to the pot.
Add a total of 6 tablespoons (84 g) of fat (melted butter, rendered bacon grease or a combination of the two) and the salt to the cooked pasta, and toss gently to coat.
Add the evaporated milk and mix gently to combine.
Add the eggs and about 10 ounces of the grated cheese and the bacon pieces, and mix gently to combine.
Transfer the mixture to the prepared baking dish and scatter the remaining shredded cheese evenly over the top.
Cover the dish loosely with aluminum foil and place in the center of the preheated oven. Bake for 20 minutes.
Remove the foil and continue to bake until the mac and cheese feels firm to the touch when pressed gently in the center, about another 10 minutes.
Remove from the oven and allow to set for 10 minutes before sprinkling with the optional chopped parsley, and serving warm.
Notes
You can leave out the bacon entirely. Just use the full 6 tablespoons of melted butter rather than a combination of melted butter and bacon grease.