Emeril's Three-Cheese Baked Macaroni

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.