MacAroni with Five Cheeses
Ingredients
- 16 ounces pasta, elbow macaroni ⓘ
- 3 large eggs beaten ⓘ
- 113 cups milk ⓘ
- 1/4 teaspoon nutmeg freshly grated ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon white pepper ⓘ
- 1 cup cheddar cheese ⓘ
- 1 cup monterey jack cheese grated ⓘ
- 1/2 cup gruyere cheese ⓘ
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated ⓘ
- 2 ounces goat (chevre) cheese crumbled ⓘ
- 1 ounce prosciutto chopped ⓘ
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 aside 13 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 (180C).
- 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 inchbroil inch and cup ok until top is golden, about 5 minutes.
- Serve at once.
- Makes 4 main course servings.
- NOTE: This dish will still taste delicious if you use only one or any combination of the five cheeses.
Nutrition & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).