FOUR-CHEESE MACARONI AND CHEESE

Four-Cheese Macaroni and Cheese image

Mascarpone, Brie, cream cheese and Parmesan yield the most velvety macaroni and cheese imaginable. This is perfect for a wintry dinner, with a green salad on the side, or as a partner to a golden roast chicken.

Provided by Melissa Clark

Categories dinner, easy, pastas, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

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Ingredients

Unsalted butter, as needed
Kosher salt, as needed
1 pound pasta, such as farfalle, macaroni or shells
6 ounces Brie, rind removed and cheese cut into chunks
4 ounces cream cheese, softened and cubed
3 large eggs, lightly beaten
1 cup mascarpone
3 ounces Parmigiano-Reggiano, grated ( 3/4 cup)
3/4 teaspoon black pepper
1/4 teaspoon finely grated nutmeg

Steps:

Heat oven to 375 degrees. Butter a 2-quart gratin dish.
Bring a large pot of heavily salted water to a boil. Cook pasta to al dente; drain well.
Transfer hot pasta to a large bowl and toss immediately with Brie and cream cheese until melted and smooth. In a separate bowl, whisk together eggs, mascarpone and parmigiano. Stir egg mixture into pasta. Season with pepper and nutmeg.
Turn pasta into prepared pan. Bake until golden brown and bubbling, about 30 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 600, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 35 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 20 grams, Sodium 603 milligrams, Sugar 3 grams, TransFat 0 grams