Drew’s Kitchen- Macaroni and Cheese with Bacon

12 ozs of bacon, cut into 1-inch pieces

5 large garlic cloves, minced

1 cup whipping cream

1 cup half and half

2 large egg yolks

½teaspoon ground nutmeg

2 cups grated Fontina cheese (abt 8 oz)

1 ½cups grated Parmesan (abt 4 1/2 oz)

12 ounces elbow macaroni

2 cups fresh white bread crumbs

2 cups grated mild cheddar (abt 8 oz)

  • Preheat oven to 425°F. Butter 13x9x2 inch glass baking dish.
  • Sauté bacon in heavy large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Remove all but 1 tablespoon bacon fat from skillet.
  • Add garlic to skillet and sauté until golden, about 34 minutes. Remove from heat.
  • Whisk cream, half and half, yolks and nutmeg in heavy medium saucepan to blend.
  • Add 1 1/2 cups cheddar cheese, 1 1/2 cups Fontina and Parmesan and stir over medium-low heat until melted and smooth, about 5 minutes (do not boil).
  • Stir in bacon and garlic. Season with salt and pepper. Remove from heat.
  • Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain and transfer to prepared baking dish.
  • Pour sauce over and stir until pasta is coated.
  • Sprinkle with remaining 1/2 cup cheddar cheese and remaining 1/2 cup Fontina.
  • Bake until sauce bubbles and top is brown, about 15 minutes.
  • Preheat broiler. Sprinkle macaroni and cheese with breadcrumbs.
  • Broil until breadcrumbs are golden brown, watching closely to prevent burning, about 2 minutes. 
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