Yield: 1 Servings
Measure | Ingredient |
---|---|
12 ounces | Bacon, cut into 1\" pieces |
5 larges | Garlic cloves, minced |
1 cup | Whipping cream |
1 cup | Half & half |
2 larges | Egg yolks |
½ teaspoon | Ground nutmeg |
2 cups | Mild cheddar cheese (about 8 oz.) |
2 cups | Grated Fontina, about 8 oz. |
1½ cup | Freshly grated Parmesan (about 4-1/2 oz.) |
12 ounces | Tubetti or elbow macaroni |
2 cups | 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 <VWMOREJ@...> Date: Thu, 12 Dec 1996 15:07:43 -0500