From Everyday Food. My niece and nephew have asked me to make this several times. It's their favorite recipe for mac & cheese.
1/2 lb. elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1-1/2 tsp. minced garlic
3 large eggs
1 can (12 oz.) evaporated milk
1/4 tsp. cayenne pepper
1/8 tsp. ground nutmeg
1-1/2 C. (6 oz.) grated sharp cheddar cheese
1/2 C. (2 oz.) grated Monterey Jack cheese
1/2 C. (1 oz.) finely grated Parmesan cheese
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 heat 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 plate lined with paper towels.
In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and bacon 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.
Serves 4-6.
Notes: I made this without the bacon and it was just as good. I also think the garlic is optional.
Twice-Baked Potatoes II
From Christy at The Girl Who Ate Everything. This is my new favorite twice-baked potato recipe.
4 large baking potatoes
8 slices bacon, cooked and crumbled
1 C. sour cream
1/4-1/2 C. milk
4 Tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1 C. shredded cheddar cheese, divided
8 green onions, sliced, divided
Scrub potatoes, but do not peel. Rub potatoes with a small amount of shortening to soften the skin. Pierce potatoes with a fork to allow steam to escape. Cover with foil. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender.
Allow potatoes to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of flesh so the potato maintains its shape. Save skins.
To the potato flesh add sour cream, butter, salt, pepper, half the cheese, and half the green onions. Add milk as needed until the mixture reaches the desired consistency. Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon.
Bake for 15 minutes at 350 degrees.
4 large baking potatoes
8 slices bacon, cooked and crumbled
1 C. sour cream
1/4-1/2 C. milk
4 Tbsp. butter
1/2 tsp. salt
1/2 tsp. pepper
1 C. shredded cheddar cheese, divided
8 green onions, sliced, divided
Scrub potatoes, but do not peel. Rub potatoes with a small amount of shortening to soften the skin. Pierce potatoes with a fork to allow steam to escape. Cover with foil. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender.
Allow potatoes to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl, leaving about 1/4 inch of flesh so the potato maintains its shape. Save skins.
To the potato flesh add sour cream, butter, salt, pepper, half the cheese, and half the green onions. Add milk as needed until the mixture reaches the desired consistency. Mix with a hand mixer until well blended and creamy.
Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and bacon.
Bake for 15 minutes at 350 degrees.