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Emeril's three-cheese baked macaroni
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 26.7 | fat, 24.6 protein, 34.8 carbs, 1.3 fiber |
| Coarse salt | |
| 1/2 lb | elbow macaroni |
| 3 slices | bacon cut crosswise into 1/2 inch pieces |
| 1 1/2 teaspoons | minced garlic |
| 1 can (12 oz) | evaporated milk |
| 1/4 teaspoon | cayenne pepper |
| 1/8 teaspoon | ground nutmeg |
| 1 1/2 cups | grated sharp cheddar, (6 oz) |
| 1/2 cup | grated monterey jack cheese, (2 oz) |
| 1/2 cup | finely grate parmesan, (1 oz) |
Preheat oven to 475' in a large pot of boiling salted water, cook macaroni 6 minutes (will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat 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 evaported milk. Add 1/2 teaspoon salt, cayenne pepper, 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 until sauce is bubbling at edges, 12 minutes. Let rest 10 min before servinv
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