1/2 pound elbow macaroni
3 slices bacon, cut crosswise into 1/2-inch pieces
1 1/2 teaspoons (about 1 large clove) minced garlic
3 large eggs
12 oz evaporated milk
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 cups (6 oz) grated sharp cheddar
1/2 cup (2 oz) grated Monterey Jack cheese
1/2 cup (1 oz) finely grated Parmesan

1/2 pound elbow macaroni 3 slices bacon, cut crosswise into 1/2-inch pieces 1 1/2 teaspoons (about 1 large clove) minced garlic 3 large eggs 12 oz evaporated milk 1/4 teaspoon cayenne pepper 1/8 teaspoon ground nutmeg 1 1/2 cups (6 oz) grated sharp cheddar 1/2 cup (2 oz) grated Monterey Jack cheese 1/2 cup (1 oz) finely grated Parmesan

Preheat oven to 475 F.

Cook the bacon in a small skillet set over medium heat until the fat is rendered and the bacon is crisp. Add the garlic to the pan and cook just until fragrant, about 30 seconds. Using a slotted spoon, transfer the bacon and garlic to a medium bowl.

Meanwhile, cook the pasta in a large pot of boiled salted water for 6 minutes (the pasta will be undercooked). Drain, then add the pasta to the bowl with the bacon and garlic and stir to combine.

In a large bowl, whisk together the eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg and the cheeses and mix well. Finally, add the macaroni/bacon mixture to the bowl and stir to coat the pasta evenly.

Transfer the pasta mixture to an 8-inch square baking pan that has been sprayed with cooking spray (a 2-qt baking dish would also work). Gently spread to form an even layer. Bake for 12 minutes, or until the sauce is just bubbling at the edges. Remove from the oven and let rest for 10 minutes before serving.