MacAroni with Five Cheeses

• 16 ounces pasta, elbow macaroni
• 3 large eggs beaten
• 113 cups milk
• 1/4 teaspoon nutmeg freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 cup cheddar cheese
• 1 cup monterey jack cheese grated
• 1/2 cup gruyere cheese
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 2 ounces goat (chevre) cheese crumbled
• 1 ounce prosciutto chopped
• 1/4 cup tarragon leaves or
• 1/4 cup basil chopped

1. Butter bottom and sides of a 13x9 inch baking pan.
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 aside 13 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined.
9. Fill baking pan with pasta.
10. Sprinkle on remaining cheddar.
11. If the dish is made more than 1 hour before serving, refrigerate.
12. (All advance preparation steps may be completed up to 8 hours before you begin final cooking).
13. Preheat oven to 350F (180C).
14. Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes.
15. Turn oven setting to inchbroil inch and cup ok until top is golden, about 5 minutes.
16. Serve at once.
17. Makes 4 main course servings.
18. NOTE: This dish will still taste delicious if you use only one or any combination of the five cheeses.

pasta, eggs, milk, nutmeg, salt, white pepper, cheddar cheese, gruyere cheese, parmesan, goat, tarragon, basil

Taken from recipeland.com/recipe/v/macaroni-five-cheeses-35090 (may not work)