3 slices bacon, cut crosswise into 1/2-inch pieces
1 1/2 tsp minced garlic
3 large eggs
1 (12 oz) can evaporated milk
1/4 tsp cayenne pepper
1/8 tsp nutmeg
1 1/2 cups grated sharp cheddar (6 oz)
1/2 cup granted monterery jack cheese (2 oz)
1/2 cup finely grated Parmesan (1 oz)
Instructions
Preheat oven to 475. 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 tsp 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.
Originally Submitted
10/30/2010
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