Thursday, December 2, 2010

Emeril's Three-Cheese Baked Macaroni

I have had so many mac 'n cheese fails in my day (just ask Nadya!).  I'm always trying to make it 'healthy' which is why it doesn't turn out all that well...I guess it's just meant to be unhealthy. Many of the recipes I've tried didn't turn out too well but I'm always willing to try another. Emeril has a column in Everyday Food. This recipe comes from the September 2010 issue and let me tell you, this recipe is super easy, super tasty AND not too bad for the waste line! If you have a mac 'n cheese recipe you love, I would love to try it!


  • Coarse salt
  • 1/2 pound elbow macaroni
  • 3 slices bacon, cut crosswise into 1/2-inch pieces ( I used turkey bacon)
  • 1 1/2 teaspoons minced garlic
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups grated sharp cheddar (6 ounces)
  • 1/2 cup grated Monterey Jack cheese (2 ounces)
  • 1/2 cup finely grated Parmesan (1 ounce)


Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 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 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

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