Macaroni with Five Cheeses



8 oz. elbow macaroni

3 eggs beaten

1 1/3 cups milk

1/2 tsp freshly grated nutmeg

1/2 tsp salt

1/4 tsp white pepper

6 oz sharp cheddar cheese, grated

2 oz. Monterey jack cheese, grated

2 oz. gruyere cheese, grated

2 oz. good quality parmesan, grated

2 oz. goat cheese, crumbled

1 oz. prosciutto, chopped

1/4 c chopped fresh basil



Butter the bottom and sides of a 13 x 9 inch

baking pan. Cook pasta according to

directions. When it is still slightly firm,

remove from the heat, drain, rinse in cold

water, then drain again. Transfer to a large

bowl.



In a small bowl, combine eggs, milk, nutmeg,

salt and pepper. Beat with a whisk until well

blended, then stir the liquid into the pasta.

Set aside 2 ounces of the Cheddar, then add

all the other ingredients to the pasta and

gently stir until evenly combined.



Fill the baking pan with the pasta. Sprinkle

on the remaining Cheddar. If the dish is made

more than 1 hour before serving,

refrigerate. Can be made up to 8 hours ahead

of baking.



Preheat the oven to 350. Place the baking pan

in the oven about 4 inches below the broiler

and bake uncovered until the pasta is

thoroughly reheated and the cheese sauce is

bubbling, about 30 minutes. Turn the oven to

broil and cook until the top is golden, about

5 minutes. Serve at once.



Serves 4



If you have a food processor, this comes

together really quickly, otherwise all the

shredding is a lot of work, but it is worth

it. Enjoy!!