Macaroni With Five Cheeses

* Exported from MasterCook II *

Macaroni With Five Cheeses

Recipe By : San Jose Mercury News
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Cheese
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces elbow macaroni
3 eggs, beaten
1 1/3 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- grated
1/2 cup gruyere cheese -- shredded
1/2 cup parmesan cheese -- grated
2 ounces goat cheese -- crumbled
1 ounce prosciutto -- chopped
1/4 cup tarragon, chopped OR
1/4 cup basil, chopped

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 350 degrees. 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 c
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. Per serving: 505.
5 cal; 27.1g total fat; 15.9g saturated fat; 30.8g protein; 33.9g
carb; 183mg chol; 835mg sodium. Typed by Lynn Thomas dcqp82a. Source:
San Jose Mercury News 4-2-97. Lynn's notes: I made this on 4-18-97.
Substituted penne for the elbow macaroni, Swiss cheese for the
gruyere and julienned ham for the prosciutto. Baked it for about 35
minutes and skipped the broiling step. It made 8 servings and was a
delicious dish.

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