Ingredients Jump to Instructions ↓

  1. 16 oz 454g Elbow macaroni

  2. 3 Eggs - beaten

  3. 1 1/3 cups 315ml Milk

  4. 1/4 teaspoon 1 1/3ml Freshly grated nutmeg

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 1/4 teaspoon 1 1/3ml White pepper

  7. 1 cup 146g / 5.1oz Cheddar cheese - shredded

  8. 1 cup 146g / 5.1oz Monterey jack cheese - grated

  9. 1/2 cup 73g / 2.6oz Gruyere cheese - shredded

  10. 1/2 cup 73g / 2.6oz Parmesan cheese - grated

  11. 2 oz 56g Goat cheese - crumbled

  12. 1 oz 28g Prosciutto - chopped

  13. 1/4 cup 36g / 1 1/3oz Tarragon - chopped or 1/4 cup 36g / 1 1/3oz Basil - chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. Preheat oven to 350F.

  6. 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.

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

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


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