Shredded Colby & Monterey jack cheese (for
NONO Candied Bacon
Smoked bacon, diced
Preheat oven 350° F.
Cook bacon in skillet on low to medium heat 6-8 minutes or
until almost crispy. Drain excess fat and add NONO SAUCE.
Stir well to coat bacon and cook for 2 more minutes or until
bacon is candied. Set aside.
Bring 4 quarts of water and 2 tsp Kosher salt to a rapid boil.
Gradually add macaroni pasta to boiling water. Stir gently
and return to a rapid boil.
Cook uncovered, stirring pasta occasionally for 8 - 10
minutes, or until desired tenderness. Drain and set aside.
In a large bowl, whisk milk, egg, NONO SAUCE, pepper, and
salt until combined and set aside.
In a small sauce pan bring cream just to a simmer.
When cream begins to simmer, add cheese slices and
whisk to incorporate. Remove from heat.
Slowly pour cream and cheese mixture into egg and milk
mixture while whisking.
Add candied bacon and 1 1/2 cup shredded cheese to
cream and milk mixture, stir until combined.
Gently fold pasta into cream, milk, and cheese mixture
and pour into greased 8x8 clear baking dish.
Top with remaining 1/2 - 3/4 cup shredded cheese.
Place in oven on middle rack and bake uncovered for 30 -
40 minutes or until set.