This delicious three cheese macaroni and cheese recipe is perfect for a cold December Wisconsin winter night. However cheese lovers everywhere, will enjoy the melding of the cheese flavors and the subtle hints of flavor from the nutmeg and white pepper.
Recipe makes 6 to 8 servings.
- 1 lb. elbow macaroni
- 1 tbsp. olive oil
- 1 cup heavy cream
- 1 cup half-and- half (or light cream)
- 2 egg yolks
- 1 1/2 tsp. ground nutmeg
- 2 cups (8 oz.) extra-sharp cheddar cheese, grated
- 2 cups (8 oz.) Fontina cheese, grated
- 2 cups (8 oz.) Parmesan cheese, grated
- 1 tsp. white pepper
- 1 cup dried bread crumbs
- Heat oven to 400 degrees. Grease a large casserole dish (3 or 4 quarts) and set aside. Bring a large pot of lightly salted water to a boil.
- Add the macaroni and cook until tender but still firm to the bite, about 5 to 7 minutes. Drain well and transfer to the baking dish. Toss with olive oil to prevent pasta from sticking together.
- Combine the cream, half-and- half, egg yolks and ½ tsp.nutmeg in a medium saucepan. Place over medium heat and add 1 1/2 cups each of cheddar, Fontina and Parmesan cheeses.
- Stir gently and cook until the cheeses are melted and the sauce is smooth, about 5 to 10 minutes. Do not boil. Season the cheese mixture with white pepper.
- Pour the sauce over the macaroni and stir until it is completely coated. Sprinkle the remaining cheese on top. Bake until the sauce bubbles and the edges are lightly browned, about 15 to 20 minutes.
- When the macaroni is cooked and the cheeses melted, remove from the oven. Set the oven to broil. Sprinkle the bread crumbs, mixed with 1 tsp. of nutmeg evenly over the macaroni and broil for a minute or until the top is golden brown. Serve immediately.