| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 12 | oz | Bacon, cut into 1" pieces |
| 5 | lg | Garlic cloves, minced |
| 1 | c | Whipping cream |
| 1 | c | Half & half |
| 2 | lg | Egg yolks |
| 1/2 | ts | Ground nutmeg |
| 2 | c | Mild cheddar cheese (about 8 oz.) |
| 2 | c | Grated Fontina, about 8 oz. |
| 1 1/2 | c | Freshly grated Parmesan (about 4-1/2 oz.) |
| 12 | oz | Tubetti or elbow macaroni |
| 2 | c | Fresh white bread crumbs |
INSTRUCTIONS
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 11/2 c. cheddar, 11/2 c. Fontina, & Parmesan & stir over medium-low 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 <[email protected]> Date: Thu, 12 Dec 1996 15:07:43 -0500
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