Blue Cheese Bacon Macaroni and Cheese

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  8 Bacon(224g)
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  12 oz Evaporated Milk, Reduced Fat, Canned
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  1 Egg, Whole, Large(44g)
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  0.5 tsp 1/2 tsp. salt
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  0.3 tsp 1/4 tsp. ground black pepper
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  Cayenne Pepper, Ground
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  8 oz Pasta, Macaroni (Elbow), White, Dry
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  1 tbsp Butter
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  5 oz Cheese, Blue, Crumbled
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  4 oz Cheddar Cheese

Instructions

1. 1Cook the bacon in a large skillet over medium-high heat for 5–7 minutes, stirring frequently, until crispy and browned. Transfer to a paper towel–lined plate, let cool slightly, then crumble into bite-sized pieces.
2. 2Bring a large pot of generously salted water to a boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, then drain and return to the pot.
3. 3Reduce heat to medium-low. Add the salted butter to the hot pasta and stir until fully melted and coated.
4. 4In a separate bowl, whisk together the evaporated milk, the eggs, the ground cayenne pepper, the salt, and the ground black pepper until completely combined.
5. 5Pour the milk mixture into the pasta pot and increase heat to medium-high. Stir constantly for 3–5 minutes until the sauce thickens and reaches a gentle simmer.
6. 6Remove from heat. Add the sharp cheddar and blue cheese, stirring until completely melted and smooth. Fold in the crumbled bacon.
7. 7Divide the mac and cheese evenly into 3 airtight containers while hot. Allow to cool to room temperature, then seal and refrigerate for up to 4 days.