Macaroni with Five Cheeses
16 ounces elbow macaroni 3 eggs -- beaten 1 1/3 cups milk 1 dash nutmeg 1/4 teaspoon salt 1/4 teaspoon white pepper 1 cup cheddar cheese -- shredded 1 cup lowfat Monterey jack chee...
Ingredients
- 16ounceelbow macaroni
- 3eggs -- beaten
- 11/3 cups milk
- 1dashnutmeg
- 1/4teaspoonsalt
- 1/4teaspoonwhite pepper
- 1cupcheddar cheese -- shredded
- 1cuplowfat monterey jack cheese -- grated
Directions
- 1
16 ounces elbow macaroni 3 eggs -- beaten 1 1/3 cups milk 1 dash nutmeg 1/4 teaspoon salt 1/4 teaspoon white pepper 1 cup cheddar cheese
- 2
Bring 6 quarts of water to a rapid boil
- 3
Lightly salt the water, then cook pasta according to package directions
- 4
When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again
- 5
Transfer pasta to a large bowl
- 6
In a small bowl, combine eggs, milk, nutmeg, salt and white pepper
- 7
Beat with a whisk until well-blended, then stir liquid into pasta
- 8
Set aside1/3 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined