This is by no means a light dinner, but once in a while on a wintry night some gooey mac ‘n cheese indulgence is just perfect. This yielded a lot of lunch leftovers when I made it last week. The original recipe called for deli ham, but I added some crispy bacon instead.

Four-Cheese Pasta with Peas and Bacon (adapted from the December ’11 issue of Food Network Magazine)
4 servings
Kosher salt
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in 1 piece, diced
1 ounce parmesan cheese, grated (about 1/2 cup)

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