Macaroni and Cheese With Bacon

Preparation

Preheat oven to 425 degrees. Butter 13-by-9 inch glass baking dish. Saute bacon in heavy, large non-stick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Remove all but 1 tablespoon bacon fat from skillet. Add garlic to skillet and saute until golden, about 3 minutes. Remove from heat.

Whisk cream, half-and-half, yolks and nutmeg in heavy medium saucepan to blend. Add 1 1/2 cups cheddar cheese, 1 1/2 cups fontina and all Parmesan and stir over medium-low heat until melted and smooth, about 5 minutes. Do not boil.

Stir in bacon and garlic. Season with salt and pepper. Remove from heat.

Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain and transfer to prepared baking dish. Pour sauce over and stir until pasta is coated. Sprinkle with remaining 1/2 cup cheddar and remaining 1/2 cup fontina. Bake until sauce bubbles and top is brown, about 15 minutes.

Preheat broiler. Sprinkle macaroni and cheese with bread crumbs. Broil until crumbs are golden brown, watching closely to prevent burning, about 2 minutes.