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Ingredients
- 12 ounce bacon, cut into 1 inch pcs
- 5 lrg garlic cloves, chopped
- 1 c. whipping cream
- 1 c. half-and-half
- 2 lrg egg yolks
- 1/2 tsp grnd nutmeg
- 2 c. packed grated mild cheddar cheese (about 8 ounces)
- 2 c. packed grated fontina cheese (about 8 ounces)
- 1 1/2 c. freshly grated Parmesan cheese (about 4 1/2 ounces) Salt and pepper
- 12 ounce tubetti pasta or possibly elbow macaroni
- 2 c. fresh white bread crumbs
Directions
- Preheat oven to 425 degrees. Butter 13-by-9 inch glass baking dish. Saute/fry bacon in heavy, large non-stick skillet over medium heat till crisp. Using slotted spoon, transfer bacon to paper towels and drain. Remove all but 1 Tbsp. bacon fat from skillet. Add in garlic to skillet and saute/fry till golden brown, about 3 min. Remove from heat.
- Whisk cream, half-and-half, yolks and nutmeg in heavy medium saucepan to blend. Add in 1 1/2 c. cheddar cheese, 1 1/2 c. fontina and all Parmesan and stir over medium-low heat till melted and smooth, about 5 min. Don't boil.
- Stir in bacon and garlic. Season with salt and pepper. Remove from heat.
- Cook pasta in pot of boiling salted water till tender but still hard to bite. Drain and transfer to prepared baking dish. Pour sauce over and stir till pasta is coated. Sprinkle with remaining 1/2 c. cheddar and remaining 1/2 c. fontina. Bake till sauce bubbles and top is brown, about 15 min.
- Preheat broiler. Sprinkle macaroni and cheese with bread crumbs. Broil till crumbs are golden, watching closely to prevent burning, about 2 min.
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