INGREDIENTS
- 2 cups heavy cream
- 2 eggs
- 1/4 tsp salt
- Pinch ground white pepper
- Pinch nutmeg
- 4 oz shredded Swiss cheese
- 4 oz shredded white cheddar cheese
- 1 lb cooked elbow macaroni
DIRECTIONS
- 1.Preheat oven to 375 degrees.
- 2.Spray a 16×9-inch baking dish with nonstick spray.
- 3.Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
- 4.Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
- 5.Bake for 30 minutes.
- 6.Remove foil, and sprinkle reserved cheese over top of noodles.
- 7.Bake 15 minutes longer.
- 8.Cool 10 minutes before cutting into squares.
- 9.Serve warm.