Mac and Cheese, Please

I admit that macaroni and cheese typically comes from a blue box when served at our house. Quite some time ago I saved a recipe that I wanted to try, from a magazine (a hobby I inherited from my mom). I always have good intentions to cook up every recipe I save, but the delicious sounding dishes don't always make it to the table- but this one did. Victory! Give it a try, and let me know what you think. Is it thumbs up, or thumbs down? Is it worth the effort, or back to the blue box?

Tiffany's Mac and Cheese With Bacon

Recipe from HGTV magazine

8 strips bacon

8 ounces elbow macaroni

4 tablespoons unsalted butter, cut into pieces

1 12-ounce can evaporated milk 

8 ounces grated sharp cheddar cheese

8 ounces grated monterey jack cheese

1/4 cup parmesan cheese

ground white pepper (optional)

• Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp and browned, about 8 minutes. Drain on paper towel until cool, then crumble.
• Meanwhile, bring a medium pot of water to a boil. Add the pasta and cook as directed on the label. Reserve 1/2 cup cooking water, then drain the pasta and return it to the pot. Add the butter to the cooked pasta and stir to melt.
• Heat the evaporated milk in a large saucepan over medium heat, stirring occasionally, until just simmering. Reduce the heat to low and stir in the cheddar and monterey cheeses until melted. Remove the pan from the heat, then add the reserved cooking water. Season with the white pepper to taste. Add the cooked pasta to the cheese sauce, and stir to coat.
• Position a rack in the upper third of the oven, and turn on the broiler. Sprinkle the bacon and parmesan cheese on top. Broil; until the top is golden and bubbly, about 2 minutes.

Ready for the oven.