Macaroni With Cheese

• 1 1/2 cups uncooked elbow macaroni
• Salt to taste if desired
• 1 cup milk
• 1/2 cup heavy cream
• 18 teaspoon freshly grated nutmeg
• 1/4 cup freshly grated Parmesan cheese

1. Measure out the macaroni and set aside.
2. Bring 3 quarts of water to a boil and add salt and macaroni.
3. Stir frequently and cook until tender, about 12 minutes.
4. Drain thoroughly.
5. Return the macaroni to the kettle and add the milk, cream and nutmeg.
6. Bring to a boil and cook about 4 minutes or until the liquid is absorbed.
7. Pour the macaroni into a flat baking dish.
8. Meanwhile, preheat the broiler to high.
9. Sprinkle the top of the macaroni evenly with cheese.
10. Place the dish under the broiler and broil until the top is lightly browned.

elbow macaroni, salt, milk, heavy cream, nutmeg, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/6244 (may not work)