I’m not really sure how many years I thought Macaroni and cheese only came out of a blue box with that weird orange powder.  But I remember deciding long ago that it wasn’t for me.  When I started cooking, I made the amazing discovery that Macaroni and cheese in a box wasn’t the only option and that there were many, many awesome cheeses out there just begging to be mixed together and baked with a generous helping of macaroni, resulting in a very healthy measure of cheesy goodness.  I even managed to turn my wife into a believer in the power of cheese with this recipe.  This concoction is not for the fainthearted, it is FULL of cheese, and is most likely not the best way to start off a diet.  The best way to watch your calories with this one is to give it to your friends.

Here’s what you’ll need:
16 oz elbow macaroni
3 eggs, slightly beaten
1 1/3 cups of milk
1/4 tsp grated nutmeg
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup shredded cheddar cheese
1 cup Monterey jack cheese, shredded
1/2 cup shredded Gruyère
1/2 cup grated parmesan cheese
3 oz crumbled gorgonzola cheese
3 oz chopped prosciutto
1/4 cup chopped tarragon
1/4 cup chopped basil

Here’s what to do:
1. Preheat the oven to 350 degrees.
2. Grease a 13×9 baking dish, making sure to cover the sides and bottom.
3. Combine salt, white pepper, nutmeg and eggs in a small bowl and mix.  Add this to the pasta after it is well mixed.
4. Keep 1/3 cup of the cheddar to the side and then add all of the other ingredients and stir until mixed well.
5. Pour the mixture into the baking dish and cover with the rest of the cheddar.
6. Place the baking dish on the top rack and bake for about 30 minutes.  Turn the setting to broil and broil for about five more minutes.  Serve right away.

I don’t have a picture of the finished product because my family ate it up before I could get to my camera.