Bacon Makes Everything Better

I bought a Martha Stewart Everyday Food magazine a year ago because of the picture of the mac and cheese on the cover.  It may have taken me a year, but I finally made it.  It was so good and easy!  Perfect fall weather food!  Enjoy!



Emeril's Three Cheese Baked Macaroni

Coarse Salt
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.