Bacon and Pimento Macaroni and Cheese

Ingredients

• 2 teaspoons cornstarch
• 1 can evaporated milk
• 2 eggs
• 1/2 pound slab bacon, rind removed, cut into 1/2-inch lardons
• 1 can chopped pimentos, drained
• 1/2 pound elbow macaroni
• 6 ounces block American cheese, roughly grated or diced
• 6 ounces sharp cheddar cheese, roughly grated or diced
• 1/4 cup roughly chopped fresh parsley leaves

Directions

1. In a medium bowl, whisk the cornstarch, evaporated milk, and eggs until the mixture is completely smooth, then put it aside.
2. Add the bacon to a large skillet with 1/2 cup water. Set the pan over medium heat and cook, stirring now and then, until the water cooks off and the bacon begins to sizzle. Stir more often and keep cooking until the pieces are browned and crisp, about 5 minutes more. Spoon the bacon and all the rendered fat into a bowl, add the chopped pimentos, toss them together, and set the bowl aside.
3. Boil the pasta in a large stock pot of salted water according to the package directions. Before draining, save 1 cup of the starchy cooking water. Return the macaroni to the pot, then add the reserved water, the bacon and fat, the pimentos, the evaporated milk mixture, and the cheese. Warm everything over low heat, stirring the whole time, until the cheese has melted into a creamy, smooth sauce. Fold in the parsley, holding a little back for the top. Spoon into a serving bowl, sprinkle with the remaining parsley, and serve right away, with a fried egg on top if you’d like.