Three-cheese Baked Macaroni
Emeril's recipe from Good Morning America.
- 8 oz. elbow macaroni
- 3 strips bacon, sliced crosswise into 1/2 inch slices
- 1 1/2 tsp minced garlic
- 3 eggs
- 1 1/2 cups evaporated milk
- 1/2 tsp salt, plus more for the pasta water
- 1/4 tsp cayenne pepper
- 1/8 tsp freshly grated nutmeg
- 6 oz sharp cheddar cheese, grated
- 2 oz. Monteray jack, grated
- 1 oz. parmigiano-reggiano cheese
Preheat oven to 425 degrees.
Bring a large pot of salted water to a boil. Add the macaroni and cook until just tender. Drain and set aside.
While the pasta is cooking, heat a small saute pan over medium heat and add the bacon. Cook until the fat is rendered and the bacon is crisp, about 6 mins. Add the garlic and cook until fragrant, 30 seconds to one minute. Drain the fat from the bacon-garlic mixture and transfer to a medium bowl.
Add the drained macaroni til the bacon mixture and stir to combine.
In a large bowl, whisk the eggs and evaporated milk together. Add the 1/2 tsp salt, cayenne, nutmeg, and grated cheeses and mix well. Add the macaroni-bacon mixture and stir well to blend.
Transfer the macaroni to an 8 or 9 inch square baking dish. Using a spoon, gently spread the mixture to form an even layer. Place in the oven and bake for 12 mins. Remove the macaroni and cheese and let cool for 10 minutes prior to serving.