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.
