Macaroni with five cheeses

 
                         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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