Mac and Cheese…the ultimate comfort food! In our house we love the basic boxed Macaroni and Cheese, sometimes we even add tuna and garlic or hot dogs. But once in a while I love to go to all out and make a homemade version or a baked version. I found this recipe in the October 2010 issue of… you guessed it… Everyday Food Magazine. It is a recipe from Emeril Lagasse and focuses on letting your kids help you cook. I gave it a shot and we loved it. Another great thing about this recipe is that you can easily substitute any add in. Instead of bacon you could use chicken, or you can add in a vegetable like broccoli or asparagus or peas.
-1/2 lb ELBOW MACARONI
-5 slices BACON
-1 1/2 tsp MINCED GARLIC
-1 can (12 oz) EVAPORATED MILK
-1/2 tsp COARSE SALT
-1/4 tsp CAYENNE PEPPER
-1/8 tsp GROUND NUTMEG
-1 1/2 cups grated SHARP CHEDDAR CHEESE (6 ounces)
-1/2 cup MONTEREY JACK CHEESE (2 ounces) — I actually used pepper jack
-1/2 cup finely grated PARMESAN CHEESE (1 ounce)
Preheat oven to 475 degrees. In a large pan of boiling salted, cook macaroni for about 6 minutes (it will be undercooked). Drain.
While the noodles are boiling, cut bacon slices into 1/2 inch pieces. Cook in a small skillet until bacon is crisp. Add garlic and cook until fragrant, about 30 seconds. With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.
In a large bowl, whisk together eggs and evaporated milk. Add salt, cayenne, nutmeg, and cheese; mix well. Add macaroni mixture and stir to combine. Transfer to a 9-inch square baking dish or a 2-quart gratin dish. With a spoon, gently spread mixture to make an even layer. Bake just until sauce is bubbling at edges, about 12 minutes. Let rest for 10 minutes before serving.
This post is linked to Ingredient Spotlight