|Emeril's Three Cheese Baked Macaroni|
1/2 lb elbow macaroni
3 slices of bacon, cut crosswise into 1/2" pieces
1 1/2 tsp minced garlic
3 large eggs
1 can (12 oz) evaporated milk
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1 1/2 cups grated sharp cheddar (6 oz)
1/2 cup grated Monterey Jack cheese (2 oz)
1/2 cup finely grated Parmesan (1 oz)
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.
2. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp salt, cayenne nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to a 8" or 9" 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. Serves 4-6.