3 cheese baked macaroni... 45 minutes

the goods:

1 pound elbow macaroni

3 slices bacon, cut crosswise into 1/2-inch pieces

1 and 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 and 1/2 cups grated sharp cheddar cheese (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 a 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.