*  Exported from  MasterCook Mac  *
                         Macaroni With Five Cheeses
 Recipe By     : San Jose Mercury News
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Cheese
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   16      ounces        elbow macaroni
    3                    eggs -- beaten
    1 1/3  cups          milk
    1      dash          nutmeg
      1/4  teaspoon      salt
      1/4  teaspoon      white pepper
    1      cup           cheddar cheese -- shredded
    1      cup           lowfat Monterey jack cheese -- grated
      1/2  cup           gruyere cheese -- shredded
      1/2  cup           parmesan cheese -- grated
    2      ounces        goat cheese -- crumbled
    1      ounce         prosciutto -- chopped
      1/4  cup           tarragon -- chopped OR
      1/4  cup           basil -- chopped
 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.
 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.
                    - - - - - - - - - - - - - - - - - - 
 Per serving: 909 Calories; 35g Fat (35% calories from fat); 53g Protein; 
 96g Carbohydrate; 230mg Cholesterol; 876mg Sodium
 NOTES : This dish will still taste delicious if you use only one or any 
 combination of the five cheeses.