"Three Little Pigs" Macaroni and Cheese
When my daughter, Sam, was young, her favorite meal was macaroni and cheese. Whether we were at home or in a restaurant, that was the top choice for her. My favorite meat has always been anything pig. So, I decided to create an easy mac and cheese recipe that blended both of our favorites. "Three Little Pigs" Macaroni and Cheese is made with - you guessed it - three types of meat: sausage, ham, and bacon. She gets the cheesy pasta and I get the crispy pork. Results? Two happy girls!
This recipe was submitted as part of the Swiss Diamond One Pot Wonder Recipe Contest.
Preparation Time20 min
- 1 (8-ounce) package bacon
- 1 (8-ounce) package ham steak
- 1 (8-ounce) package smoked pork sausage
- 1 (12-ounce) package elbow macaroni
- 1 teaspoon salt, divided use
- 3 tablespoons butter
- 1 (12-ounce) can evaporated milk
- 3 teaspoons dry mustard
- 2 large eggs
- 1 (12-ounce) package shredded Colby-Jack cheese
Chop all meats and place in a large 5-quart pot. Cook on stovetop over medium heat about 10 minutes or until lightly browned and crispy. Remove meat and drain on paper towels, then set aside. Wipe out pot with additional paper towels.
Fill same pot 3/4 full with water. Heat to boiling. Add 1 teaspoon of salt and macaroni. Boil about 10 minutes or just until pasta is tender. Drain and return pasta to pot. Add butter. Stir gently until butter melts.
In medium bowl, combine evaporated milk, dry mustard, eggs, and remaining 1/2 teaspoon salt. Mix well with a whisk.
Pour milk mixture into pot. Stir well. Heat on medium-low, stirring occasionally, about 3 minutes or until hot. Reduce heat to low and add cheese. Stir gently until melted. Stir in reserved meat.