
Ingredients:
12 oz evaporated milk
1/2 cup milk, at room temperature
2 cup shredded extra sharp, aged cheddar
1/3 cup panko
3 tablespoons butter
3 tablespoons flour
2 slices thick cut bacon, crumbled
1 small onion, chopped
2 cloves garlic, minced
14 oz canned, diced tomatoes, drained
1 lb small or medium sized pasta, cooked
Directions:
In a medium skillet, heat a small amount of olive oil. Saute the onion and garlic until fragrant. Add the tomatoes and heat through. In a small, dry skillet, quickly toast the panko.
In a medium pan, melt the butter. Add the flour along with a sprinkle of nutmeg, salt and pepper and stir until smooth. Add the milk and evaporated milk and whisk together until slightly thickened. Whisk in the cheddar until smooth. Pour over the drained pasta. Add the tomato mixture and bacon; stir to evenly distribute. Pour into lightly oiled baking dish. Top with a sprinkle of panko. Bake covered about 15 minutes, then uncover and cook until hot and bubbly, about 10-15 additional minutes.
Yield: about 4-6 meal sized servings, 8-10 side dish sized servings

This mac & cheese looks amazing! So going to give it a try. Thanks!
ReplyDeleteA mac and cheese that is not too heavy, I will bookmark it!
ReplyDeleteThanks!
M.
Lovely picture, adding tomatoes is a total win in my book
ReplyDeleteLooks good! Why do you use evaporated milk? Anything you could substitute instead? I've never bought the stuff before.
ReplyDeletebaltimoregon-
ReplyDeleteYou could just use all regular milk, but evaporated milk is much creamier and pretty much fat free. I like to use it in dishes like this instead of cream or half and half.
Yup, I know what I'm having for lunch when I'm home this Thursday. Thanks!
ReplyDeleteThis looks really great! I have been looking for a staple mac & cheese recipe to make. I will make it one of these football Sundays, it looks tasty enough for the girls and hearty enough for the boys!
ReplyDeleteI made this tonight (for a potluck dinner tomorrow) & it tastes de-lish! I did make a couple minor changes: omitted bacon (I'm vegetarian), 1/2 pepperjack & 1/2 cheddar.
ReplyDeleteOh wow!!! I made this tonight and it is fabulous!!!
ReplyDeleteRachel - using the evaporated milk is a great call, all the creaminess and taste and none of the bad stuff!! Plenty for two for dinner and lunches the next few days!
YUMMM!