Baked Italian Macaroni and Cheese

• 16 ounces Heartland Elbow Macaroni
• 8-10 slices bacon
• 3 cloves garlic, chopped
• 5 cups half and half or milk
• 4 eggs
• 1/2 teaspoon Italian seasoning
• 2 cups (8 ounces) shredded Cheddar cheese
• 2 cups (8 ounces) shredded Fontina cheese
• 1 cup freshly grated Parmesan cheese
• 1/2 cup Italian-flavored dry bread crumbs

1. Preheat oven to 375°F.
2. Cook and drain pasta according to package directions.
3. Cook bacon in large saucepan over medium heat until crisp. Remove and crumble. Set aside.
4. Pour off all saucepan drippings except 1 tablespoon. Stir in garlic. Cook and stir until tender. 
5. Gradually stir in milk. Beat in eggs & Italian seasoning. 
6. Cook and stir until hot & slightly thickened. 
7. Stir in Cheddar & Fontina cheeses. Cook and stir until melted. 
8. Stir in Parmesan cheese, pasta and bacon. 
9. Spoon into a lightly greased 13x9-inch baking dish. Top with bread crumbs. 
10. Bake 40 minutes, or until hot. Let stand 10 minutes before serving.

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