Macaroni and cheese with bacon

1 Servings

Ingredients

Quantity Ingredient
12 ounces Bacon, cut into 1\" pieces
5 larges Garlic cloves, minced
1 cup Whipping cream
1 cup Half & half
2 larges Egg yolks
½ teaspoon Ground nutmeg
2 cups Mild cheddar cheese (about 8 oz.)
2 cups Grated Fontina, about 8 oz.
1½ cup Freshly grated Parmesan (about 4-1/2 oz.)
12 ounces Tubetti or elbow macaroni
2 cups Fresh white bread crumbs

Directions

Preheat oven to 425 degrees. Butter 13x9x2" glass baking dish. Saut‚ bacon until crisp. Transfer to paper towels & drain. Remove all but 1 T. fat from skillet. Add garlic to skillet & saut‚ until golden. Remove from heat.

Whisk cream half & half, yolks, & nutmeg in heavy medium saucepan to blend.

Add 11/2 c. cheddar, 11/2 c. Fontina, & Parmesan & stir over medium-low heat until blended & smooth, about 5 minutes (do not boil). Stir in bacon & garlic. Salt & pepper & remove from heat. Cook pasta until tender but still firm to bite. Drain & transfer to prepared baking dish. Pour sauce over & stir until pasta is coated. Sprinkle with remaining cheddar & Fontina. Bake until sauce bubbles & top is brown, about 15 minutes. Preheat broiler.

Sprinkle macaroni & cheese with bread crumbs & broil until crumbs are golden, watching closely to prevent burning, about 2 minutes.

Posted to FOODWINE Digest 12 Dec 96 From: Judy Moreth <VWMOREJ@...> Date: Thu, 12 Dec 1996 15:07:43 -0500

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