Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 12 ounces bacon, chopped

  3. 5 large cloves garlic, peeled and minced

  4. 1 cup heavy whipping cream

  5. 1 cup half and half 2 large egg yolks

  6. 1/4 tsp. ground nutmeg

  7. 2 cups grated Cheddar cheese

  8. 2 cups grated Fontina cheese

  9. 1 1/2 cups grated Parmesan cheese

  10. 12 ounces uncooked elbow macaroni

  11. 2 cups soft fresh breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Butterthe inside of a 13x9 inch glass baking dish. Place bacon in a large skillet and cook over medium heat until crisp, stirring occasionally. Drain bacon on paper towels. Pour off all but 1 tbsp. of the bacon fat from the skillet. Add garlic to the skillet and cook about 3 minutes until golden, stirring frequently. Remove the skillet from the heat. Combine cream, half and half, yolks, nutmeg, Cheddar, Fontina and Parmesan in a large saucepan. Cook, without boiling, over medium low heat until melted and smooth, stirring constantly. Stir in the bacon and garlic. Remove the pan from the heat. Bring a large saucepan of lightly salted water to a boil. Add pasta and boil until just tender, stirring frequently. Drain pasta and transfer to the prepared dish. Pour the cheese sauce over the pasta and stir to combine. Bake about 15 minutes until the sauce is bubbly and the top is browned. Preheat broiler. Sprinkle the breadcrumbs evenly over the top and broil about 2 minutes until browned. Serve macaroni and cheese immediately.


Send feedback