My husband and I were having a date night. I made this for the kids and my MIL. It was quite rich but delicious. It was also one of the easiest mac and cheeses I have ever made. The only work involved was the shredding the cheese. I did that because it is cheaper but pre shredded would work too. It was enjoyed by all. As always, when available, clicking on the title will take you to the original recipe online. I think I drizzled a bit too much oil on the macaroni. It was sucked into the tubes and it looked like there wasn't much on the pasta. Other than that it was great. It didn't ruin the pasta but a little too much grease. The cream cheese on the top is brilliant. It makes the dish.
3/4 lb elbow macaroni
Extra-virgin olive oil,for drizzling
1 1/2 c heavy cream
1 c half-and-half
1 c whole milk
2 large eggs
1/2 t freshly grated nutmeg
1/2 T kosher salt
1/4 t freshly ground white pepper
1 1/2 c shredded extra-sharp cheddar cheese (4 ounces)
1 1/2 c shredded sharp cheddar cheese (4 ounces)
1 1/2 c shredded Monterey Jack cheese (4 ounces)
4 ounces cold cream cheese cut into 1/2-inch cubes
1. Preheat the oven to 350. In a large pot of boiling, salted water,
cook the macaroni for 3 minutes (it will still be very chewy). Drain
the macaroni and return it to the pot. Drizzle lightly with olive oil
and toss well.
2. Butter a 10-by-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 Monterey 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 from the heat source until richly
browned, about 2 minutes. Let stand for at least 10 and up to 20
minutes before serving.
Make Ahead The assembled mac and cheese can be refrigerated overnight.
Bring to room temperature before baking, or add 15 minutes to the