Macaroni With Five Cheeses

Recipe Ingredients

16 oz	454g	Elbow macaroni
3		Eggs - beaten
1 1/3 cups	315ml	Milk
1/4 teaspoon	1.3ml	Freshly grated nutmeg
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	White pepper
1 cup	146g / 5.1oz	Cheddar cheese - shredded
1 cup	146g / 5.1oz	Monterey jack cheese - grated
1/2 cup	73g / 2.6oz	Gruyere cheese - shredded
1/2 cup	73g / 2.6oz	Parmesan cheese - grated
2 oz	56g	Goat cheese - crumbled
1 oz	28g	Prosciutto - chopped
1/4 cup	36g / 1.3oz	Tarragon - chopped or
1/4 cup	36g / 1.3oz	Basil - chopped

Recipe Instructions

Butter bottom and sides of a 13x9 inch baking pan. Bring 6 quarts of water to a rapid boil. Lightly salt the water, then cook pasta according to package directions.

When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again. Transfer pasta to a large bowl.

In a small bowl, combine eggs, milk, nutmeg, salt and white pepper. Beat with a whisk until well-blended, then stir liquid into pasta. Set aside1/3 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined.

Fill baking pan with pasta. Sprinkle on remaining cheddar. If the dish is made more than 1 hour before serving, refrigerate. (All advance preparation steps may be completed up to 8 hours before you begin final cooking).

Preheat oven to 350F.

Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes.

Turn oven setting to "broil" and cook until top is golden, about 5 minutes. Serve at once.

NOTE: This dish will still taste delicious if you use only one or any combination of the five cheeses.

Source:
Dean and Deluca Cookbook, Rosengarten

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