Week 23: Recipe #5--Emeril's Three-Cheese Baked Macaroni

I always love to try out new macaroni and cheese recipes (as you can see by the number of them in my previous posts), especially this time of year.  Comfort food at its best.  This recipe is on the Martha Stewart website (see link below) and doesn't have too many steps.  I serve this with a green salad and some good bread.  Makes 4 to 6 servings.

Photo from marthastewart.com

You'll Need:

• coarse salt
• 1/2 lb. elbow macaroni
• 3 slices bacon, cut crosswise into 1/2-inch 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 c. grated sharp cheddar (6 oz.)
• 1/2 c. grated monterey jack cheese (2 oz.)
• 1/2 c. finely grated parmesan (1 oz.)

Preparation:

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 heat and add bacon.  Cook until fat is rendered and bacon is crisp, about 10 minutes.  (I always go the easy route here to save time and just used the fully cooked bacon....probably not as tasty, but sooo much simpler.)  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 teaspoon 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.

Recipe and link:  http://www.marthastewart.com/331828/emerils-three-cheese-baked-macaroni