| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Bacon, cut into 1" pieces |
| 5 |
|
Garlic cloves, minced |
| 1 |
c |
Whipping cream |
| 1 |
c |
Half & half |
| 2 |
|
Egg yolks |
| 1/2 |
t |
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 |
|
|
Dec 96 |
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
From: Judy Moreth <VWMOREJ@VW.CC.VA.US> Date: Thu, 12 Dec 1996
15:07:43 -0500
A Message from our Provider:
“Jesus is faithful. Who can you trust so fully?”