Recipe - Macaroni With Five Cheeses

16 ounce Elbow macaroni
3 Eggs; beaten
1 1/3 cup Milk
One fourth teaspoon Freshly grated nutmeg
One fourth teaspoon Salt
One fourth teaspoon White pepper
1 cup Cheddar cheese; shredded
1 cup Monterey jack cheese; grated
One half cup Gruyere cheese; shredded
One half cup Parmesan cheese; grated
2 ounce Goat cheese; crumbled
1 ounce Prosciutto; chopped
One fourth cup Tarragon; chopped or
One fourth cup Basil; chopped

Recipe by: San Jose Mercury News 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 wellblended, 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 cook 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 4297. Lynn's notes: I made this on
41897. 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.
Posted to MCRecipe Digest V1 #1054 by "M. Hicks" nitro_ii@email.msn.com
on Jan 29, 1998