INGREDIENTS

INSTRUCTIONS

Recipe by: San Jose Mercury News Butter bottom and sides of a 13x9
inch baking pan. Bring 6 quarts of water to a rapid boil. Lightly  salt
the water, then cook pasta according to package directions. When  pasta
loses its raw texture but is still slightly firm, remove from  heat,
drain, rinse under cold water, then drain again. Transfer pasta  to a
large bowl. In a small bowl, combine eggs, milk, nutmeg, salt  and
white pepper. Beat with a whisk until well-blended, then stir  liquid
into pasta. Set aside1/3 cup of the cheddar, then add all  other
ingredients to pasta and gently stir until evenly combined.  Fill
baking pan with pasta. Sprinkle on remaining cheddar. If the  dish is
made more than 1 hour before serving, refrigerate. (All  advance
preparation steps may be completed up to 8 hours before you  begin
final cooking). Preheat oven to 350 degrees. Place baking pan  in
preheated oven about 4 inches below broiler, and bake uncovered  until
pasta is thoroughly reheated and cheese sauce is bubbling,  about 30
minutes. Turn oven setting to "broil" and cook until top is  golden,
about 5 minutes. Serve at once. Makes 4 main course servings.  NOTE:
This dish will still taste delicious if you use only one or any
combination of the five cheeses. Per serving: 505.5 cal; 27.1g total
fat; 15.9g saturated fat; 30.8g protein; 33.9g carb; 183mg chol;  835mg
sodium. Typed by Lynn Thomas dcqp82a. Source: San Jose Mercury  News
4-2-97. Lynn's notes: I made this on 4-18-97. Substituted penne  for
the elbow macaroni, Swiss cheese for the gruyere and julienned  ham for
the prosciutto. Baked it for about 35 minutes and skipped the  broiling
step. It made 8 servings and was a delicious dish. Posted to  MC-Recipe
Digest V1 #1054 by "M. Hicks" <nitro_ii@email.msn.com> on  Jan 29, 1998

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