Stovetop Mac and Cheese with Bacon and Broccoli
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
- 1 package frozen broccoli, cooked
- 4 slices turkey bacon, cooked and chopped
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, salt, pepper, and mustard. Stir into the pasta and add the cheese, bacon, and brocolli. Over low heat continue to stir for 3 minutes or until creamy.