ULTRA RICH MACARONI AND CHEESE

Ultra Rich Macaroni and Cheese image

Provided by Raquel Grinnell

Time 1h15m

Yield 1 10x15 pan, 10-12 serving(s)

Number Of Ingredients 13

3/4 lb elbow macaroni
1 teaspoon olive oil, extra-virgin
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon nutmeg, freshly grated
1/2 tablespoon salt, preferably kosher
1/4 teaspoon white pepper, freshly ground
1 1/2 cups extra-sharp cheddar cheese, shredded (4 ounces)
1 1/2 cups sharp cheddar cheese, shredded (4 ounces)
1 1/2 cups monterey jack cheese, shredded (4 ounces)
4 ounces cream cheese, cold and cut into 1/2-inch cubes

Steps:

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.
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.
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.
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 baking time.

Nutrition Facts : Calories 565.6, Fat 40, SaturatedFat 24.1, Cholesterol 163.7, Sodium 754.6, Carbohydrate 30, Fiber 1.1, Sugar 2.9, Protein 21.9