Recipe - Macaroni And Cheese With Bacon

12 ounce Bacon, cut into 1" pieces
5 lg Garlic cloves, minced
1 cup Whipping cream
1 cup Half & half
2 lg Egg yolks
One half teaspoon Ground nutmeg
2 cup Mild cheddar cheese (about 8
oz.)
2 cup Grated Fontina, about 8 oz.
1 One half cup Freshly grated Parmesan
(about 4One half oz.)
12 ounce Tubetti or elbow macaroni
2 cup Fresh white bread crumbs

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 1One half c. cheddar, 1One half c. Fontina, & Parmesan & stir over mediumlow
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@VW.CC.VA.US

Date: Thu, 12 Dec 1996 15:07:43 0500