Continuing with our series of stovetop Macaroni and Cheese variations, this week we fatten up our standard creamy stovetop recipe (as if it needs fattening) with some crisp lardons of bacon and chopped pimentos. It's like eating hot pimento cheese spread with bacon bits out of a bowl. Doesn't that sound a whole lot better than spreading it cold on crackers?
I like using slab bacon cut into large lardons as opposed to pre-sliced bacon so that you can maximize that great contrast between crisp, deep brown exterior and tender, slightly chewy center. Since bacon gives off so much fat as it renders, I've eliminated the butter from this recipe, instead using the rendered bacon fat to form the base for my sauce (along with the usual evaporated milk, eggs, and cheese we call for). A sprinkle of parsley tops it off.