Macaroni and Cheese Casserole
1 pound elbow macaroni pasta
3 tablespoons butter
1 cup shredded Swiss cheese
1 cup grated parmesan cheese plus 2 tablespoons
2 cups sharp Cheddar cheese
1/2 teaspoon salt
1 cup heavy cream
1 egg
1/4 cup milk
Preheat oven to 350 degrees. Butter a 9-by-13 pan or casserole dish
and set aside.
Bring a large pot of water to a boil. Add pasta and cook 5-8 minutes
or until pasta is tender. Turn off heat and remove pasta from the
stove.
Drain pasta in a colander and then return to pot while still hot,
dotting with butter cut up into smaller pieces.
Slowly sprinkle the cheeses (reserving 2 tablespoons of the
Parmesan) onto the hot pasta, turning noodles with a wooden spoon to
spread cheese evenly. Add salt and stir gently so as not to break up
noodles. Set aside.
Pour heavy cream into a microwave-safe measuring cup and warm in
microwave, about 30 seconds. Add egg and milk to cream and whisk
with a fork. Pour cream mixture over pasta, stirring again to
incorporate. Pour pasta mixture into dish, sprinkle the top with the
remaining 2 tablespoons of parmesan and bake about 20 minutes or
until cooked through and cheese is lightly browned on top. Serve
warm.
Nutrition facts per serving: 729 calories, 39 g fat, 24 g saturated
fat, 154 mg cholesterol, 59 g carbohydrates, 34 g protein, 825 mg
sodium, 2 g fiber |