Recipe: Macaroni and Cheese with Bacon
For 1 Persons
Category: None
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
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
Date: Thu, 12 Dec 1996 15:07:43 -0500
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