Ingredients
1-3/4 cups uncooked elbow macaroni8 bacon strips, chopped1 cup shredded smoked Gouda or cheddar cheese1 cup shredded pepper jack cheese4 ounces cream cheese, cubed6 large eggs, divided use3 cups 2% milk, divided 4 green onions, chopped1 teaspoon kosher salt, divided 1/2 teaspoon pepper, divided 1 package (8-1/2 ounces) cornbread/muffin mix1/2 teaspoon smoked paprikaAdditional green onions
Preparation
Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan.
Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat.
Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika and remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon.
Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.
