Cheesy Bacon Mac & Cheese

Emeril’s Mac & Cheese
adapted from Everyday Food
(Printable Recipe)

Coarse salt
½ pound bowtie or elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces (or use a 3oz bag of bacon pieces)
1 ½ teaspoons minced garlic
3 large eggs
1 can (12 ounces) 2% evaporated milk
¼ tsp cayenne pepper
⅛ tsp ground nutmeg
1 ½ cups grated sharp cheddar (6 oz)
½ cup grated Monterey Jack cheese (2 oz)
½ cup finely grated Parmesan

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook pasta 6-8 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.  (OR skip this step and use a bag of bacon pieces) Add garlic and cook until fragrant, 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add pasta and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add ½ 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.