Marjas Mac n Cheese

• Unsalted butter
• 1 1/2 cups heavy cream
• 1 1/2 cups half-and-half
• 2/3 cup whole milk
• 2 large eggs
• 2 large egg yolks
• 1/2 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 6 ounces extra-sharp Cheddar cheese, shredded (1 1/2 cups)
• 6 ounces sharp Cheddar cheese, shredded (1 1/2 cups)
• 6 ounces mild yellow Cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 1 pound dried elbow macaroni
• 4 ounces cream cheese, chilled, cut into small pieces

1. Preheat the oven to 350F.
2. Butter a 13 x 9 x 2-inch baking dish.
3. Whisk together the cream, half-and-half, milk, eggs, yolks, and nutmeg in a large bowl.
4. Season with salt and pepper and whisk again.
5. Combine the shredded cheeses in another large bowl and mix well.
6. Cook the macaroni in boiling salted water until almost al dente, about 3 minutes.
7. The pasta should still be firm.
8. Drain well.
9. Spoon a third of the macaroni into the buttered dish, and top with a third of the cheese mixture.
10. Season with salt and pepper.
11. Repeat layering and seasoning twice.
12. Dot the surface with the cream cheese, then carefully pour the cream mixture into the dish.
13. Bake for 5 minutes, then use a large offset spatula or the back of a spoon to spread the melted cream cheese evenly over the top.
14. Continue to bake until just set, about 40 minutes.
15. Serve warm.

butter, heavy cream, milk, eggs, egg yolks, nutmeg, kosher salt, cheddar cheese, cheddar cheese, cheddar cheese, cheese, macaroni, cream cheese

Taken from www.epicurious.com/recipes/food/views/marja-s-mac-n-cheese-390639 (may not work)