• Cooking Time:
  • Servings: 8-10
  • Preparation Time: 30


Vongerichten's wife's recipe

Food & Wine June 2008


  • 3/4 pound elbow macaroni
  • Extra-virgin olive oil for dizzling
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 tsp freshly grated nutmeg
  • 1/2 TBS freshly ground white pepper
  • 1 1/2 cups (4oz) shredded extra-sharp cheddar
  • 1 1/2 cups (4oz) shredded sharp cheddar
  • 1 1/2 cups (4oz) shredded Monterey Jack cheese
  • 4oz cold cream cheese, cut into 1/2-inch cubes


  • Preheat the oven to 350 degrees.
  • In a large pot of boiling, salted water, cook the macaroni for 3 minutes (should still be very chewy).
  • Drain macaroni and return it to the pot
  • Drizzle lightly with olive oil and toss well.
  • Butter a 10-15 inch baking dish
  • In large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt, and pepper.
  • Stir in the cheddar and Monterey Jack cheeses and the macaroni.
  • Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.
  • Bake the macaroni for minutes.
  • Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface.
  • Bake for 40 minutes, until bubbling.
  • Remove the baking dish from the oven.
  • Preheat the broiler.
  • Broil the mac and cheese about 3 inches from the heat source until richly browned (about 2 minutes).
  • Let stand for at least 10 and up to 20 minutes before serving.

Categories: Dairy  Main Dish  Misc. One Dish  Pasta 
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