16 oz elbow macaroni

4 Slices of thick cut smoked bacon

½ chopped vadalia onion

1 small green pepper chopped

3 Tablespoons Butter

3 garlic cloves pressed

8 oz sharp cheddar cheese

4 oz shredded Gruyere 

1 cup parmesan cheese

2 cups milk

2 cups heavy whipping cream

Cayenne Pepper

Salt

Now just……

Cook pasta to al-dente. Chop bacon slices into small bits and cook until fat is rendered and bacon is crispy, add your chopped onion and pepper, let them sweat out and get tender

Next add pressed garlic and let that cook and get mixed in with the other onions and peppers.

Now add butter and when it is done melting.

Add heavy cream and milk. Let that warm up while constantly mixing, now add your cheese (leave a little to the side to top the macaroni before popping it in oven) slowly mix your cheese in until it’s melted.

In small bowl whisk together the sour cream and egg yolks, add to cheese mix, and stir in. Salt to taste and instead of black pepper we’re using  cayenne pepper, a good rounded teaspoon.

Pour elbow pasta in baking dish and pour cheese over top mix everything in well top with remaining shredded cheese and bake in oven for about 30 minutes or until cheesy top starts to brown.