Emeril's three-cheese baked Macaroni

-course salt
-1/2 lb elbow mac
-3 slices bacon, diced
-1 1/2 tsp minced garlic
-3 lrg eggs
-1 can (12oz) evaporated milk
-1/4 tsp cayenne papper
-1/8 tsp ground nutmeg
-1 1/2 C. grated sharp cheddar
-1/2 C. grated Monterey Jack cheese
-1/2 C. finely grated parmesan

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni for 6 minutes. Drain. Meanwhile, heat a small skillet over medium heat and add bacon. Cook until bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds. With slotted spoon, transfer bacon mixture into medium bowl, add macaroni and stir. In a large bowl whisk together eggs and evap. milk. Add 1/2 tsp salt, cayenne, nutmeg and cheeses, mix well. Add macaroni mixture and stir well to combine. Transfer to a 9 inch dish or 2 qrt dish. With a spoon, gently spread mixture to form an even layer. Bake until sauce is bubbling at edges, about 12 minutes. Let rest 10 minutes before serving.