Baked Mac & Cheese with Bacon

I decided to fry up some bacon. I fried all of it as some was going to be used later and some would most certainly be eaten for breakfast. The portion for the mac and cheese was set aside to cool. Once it cooled off I cut it into pieces about the size of a finger nail (about a cups worth). It is best to leave the ricotta out for a little bit so it is soft and easier to mix, then add the heavy cream. I have used a cassarole dish both times and feel this gives the best results. It also helps if it is buttered (to prevent sticking).



Ingredients:

16 oz Macaroni noodles
¾ cups cracker crumbs
2 cups sharp cheddar cheese
2 cups Swiss cheese
2 cups mozzarella cheese
2 cups heavy cream
2 cups half & half
1 package ricotta cheese (I think it was 16oz?)
1 cup cooked bacon pieces

Directions
1. Preheat the oven to 400 degrees F. Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
2. In a large bowl, toss together the mozzarella, Swiss and sharp cheddar cheeses. Remove about 1/2 cup for topping and set aside.

3. In a separate bowl, stir together the ricotta cheese and half and half. Mix in heavy cream.
4. Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and bacon bits. Toss lightly. Do not mix too thoroughly, it is better left messy. Pour into the prepared baking dish.
5. Sprinkle the reserved cheese over the top and cover with cracker crumbs.

6. Bake in the preheated oven until cheese is melted and crackers are brown the top, about 20 minutes.