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.