1/2 pound bowtie or elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces (or use a 3oz bag of bacon pieces)
1 1/2 teaspoons minced garlic
3 large eggs
1 can (12 ounces) 2% evaporated milk
1/4 tsp cayenne pepper
1/8 tsp ground nutmeg
1 1/2 cups grated sharp cheddar (6 oz)
1/2 cup grated Monterey Jack cheese (2 oz)
1/2 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 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.