MACARONI AND CHEESE

By á-2944

Ingredients

• Serves 4 to 6
• Coarse salt
• 1/2 pound elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch pieces
• 1 1/2 teaspoons minced garlic
• 3 large eggs
• 1 can (12 ounces) evaporated milk
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups grated sharp cheddar (6 ounces)
• 1/2 cup grated Monterey Jack cheese (2 ounces)
• 1/2 cup finely grated Parmesan (1 ounce
• Read more at Marthastewart.com: Emeril's Three-Cheese Baked Macaroni - Martha Stewart Recipes

Details

Servings 4

Preparation

Step 1

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.


Read more at Marthastewart.com: Emeril's Three-Cheese Baked Macaroni - Martha Stewart Recipes