Nicole's Famous Mac N Cheese Recipe
Ingredients:
6 oz elbow macaroni
2 oz Holey Cow Cheese from Central Coast Creamery
2 oz Gruyère or Comte Cheese
2 oz Cheddar (mild & young, not pre-shredded)
3 cups Heavy Cream
1/4 tsp Nutmeg
1/2 tsp Garlic Powder
2 tsp Dijon Mustard
Salt & Pepper to taste
Instructions:
Boil the macaroni in generously salted water until just barely al dente. Set aside to drain, reserving 1/4 cup of the liquid.
Simmer the heavy cream on low until the volume is reduce by 25%. While it's reducing, shred all the cheese, mix them evenly and set aside.
Once the cream is reduced, slowly stir 3/4 of the cheese mixture into it along with the reserved cooking liquid. Once the cheese has melted, stir in the cooked macaroni, the nutmeg, garlic power, and mustard. Add salt & pepper to taste. It may seem liquidy, but the pasta will absorb much of that liquid.
Pour into a casserole dish and sprinkle the remainder of the cheese on top. (At this point you can cover it in foil and refrigerate to cook later - see notes below). If you're ready to serve now, broil in the oven 5-10 minutes until the cheese on top is light brown and melted. Serve while hot and melty!
Make-Ahead Note:
If you'd like to make this dish in advance, it keeps in the fridge really well for several days. When you're ready to serve, place it in a cold oven and heat to 250 until heated through. Then switch on the broil and broil until the cheese on top is melted and nicely browned.
Pro Tip: Make double the recipe and share it with friends!!