prep time: tbd
cook time: 47 minutes
3/4 pound elbow macaroni
1 1/2 cups heavy cream
1 cup half and half
1 cup whole milk
2 large eggs
1/2 teaspoon grated nutmeg
1/2 tablespoon salt
1/4 teaspoon pepper
1 1/2 cups shredded extra-sharp cheddar cheese
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
4-ounces cold cream cheese - cut into 1/2-inch cubes
1. preheat oven to 350 degrees. in a large pot of boiling, salted water, cook the macaroni for 3 minutes. drain the macaroni and return to pot. drizzle lightly with olive oil and toss well.
2. butter a 10 x 15-inch baking dish. in a large bowl, whisk the heavy cream with the half and half, milk, eggs, nutmeg, salt and pepper. stir in the cheddar and monteray jack cheeses and the macaroni. spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
3. bake the macaroni for 5 minutes. using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. bake for 40 minutes, until bubbling.
4. remove the baking dish from the oven and preheat the broiler. broil the mac and cheese about 3 inches fro the heat source until slightly browned, about 2 minutes. let stand for at least 10 and up to 20 minutes.
- jessica burns