Recipe By : San Jose Mercury News, Apr 2, 1997
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Elbow macaroni
3 Eggs -- beaten
1 1/3 c Milk
1 ds Nutmeg
1/4 ts Salt
1/4 ts White pepper
1 c Cheddar cheese -- shredded
1 c Lowfat Monterey jack cheese --
- grated
1/2 c Gruyere cheese -- shredded
1/2 c Parmesan cheese -- grated
2 oz Goat cheese -- crumbled
1 oz Prosciutto -- chopped
1/4 c Tarragon or basil -- chopped
Butter bottom and sides of a 13x9" baking pan. Bring 6 qt 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 aside 1/3 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°F.
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.
