Ingredients
1/4 cup of AP flour
1/2 stick of butter
2 cup of light cream or half and half
2 egg yolks
1 egg
3 cups of water
1/2 cup of soft triple cream cheese (e.g. port salut, blue cheese)
1/2 cup of vermont cheddar sharp cheese
1/2 cup of parmesean cheese
5 cups of cooked macaroni noodles (al dente)
1/2 cup of skim ricotta cheese
1 teaspoon of season salt
1 teaspoon of garlic powder
1 teaspoon of ground white pepper
pinch of ground nutmeg
salt and pepper to taste
Preparation
Mise en place - separate the cheese (except ricotta) so that 2/3 of the cheese is in one bowl and 1/3 of all the cheese is in a separate bowl.
Pre-heat oven 325 degrees farenheit
whisk eggs with cream, water, cream, water, seasonings
over medium flame, saute - butter and flour to create a roux when roux is light tan, reduce heat and add liquid mixture and whisk until smooth add 2/3 cheese mixture add ricotta cheese and stir until smooth and evenly mixed
place the macaroni into a 9x13 inch baking dish, pour cheese and cream mixture over macaroni and then top with the reserved 1/3 cheese.
make a bain marie - (shallow 1/2 jelly roll sheet pan 1/2 filled with water) place bain marie in oven, gently place mac n cheese mixture on sheet pan, bake at 325 degrees for 45 minutes.
let sit 15 minutes before serving
