A few years ago, I came across this recipe. Being a Lover of many things Pasta, I thought that I should give it a try. It truly is delicious! Healthy? Not so much. But if you can see through the fact that this is taking some time off of your life, you will really enjoy the dish.
EMERIL’S THREE-CHEESE BAKED MACARONI
1/2 pound elbow macaroni
6 slices bacon, cut crosswise into 1/2 inch pieces
1 tablespoon minced garlic
3 large eggs
1 can evaporated milk (12 ounces)
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups grated sharp cheddar
1/2 cup grated Monterey Jack cheese
1/2 cup finely grated Parmesan cheese
Preheat oven to 475. In a large pot of boiling salted water, cook macaroni for minutes (it will be undercooked).
Drain. Heat a small skillet over medium heat and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30-45 seconds. With a slotted spoon, transfer bacon mixture to a bowl. Add macaroni, 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 a square baking 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.
I like to add some bread crumbs over the top prior to baking. It’s either because it makes it crispier, holds together better, or because I get to alter the recipe slightly; and therein lies the joy.
Your family and tummy will thank you. Your heart, not so much. But worry about that in 20 years.
Check out my Homemade Mac & Cheese recipe.