Ingredients
1lb dried pasta (penne, shells, etc.)
1 qt half-n-half
1 pint heavy cream
6-7 oz yellow cheddar
6-7 oz soft fontina
6-7 oz antique gruyère
2 tsp ground white pepper
2 tsp ground mustard
few grinds fresh nutmeg
kosher salt to taste
Preparation
Boil pasta according to instructions, less two minutes. Drain. In same pot, combine half-n-half and cream over medium heat till reduced slightly, then add seasonings. Meanwhile, in food processor, shred all three cheeses and combine. Add about 75 percent of the cheeses to the milk mixture until melted. Add cooked pasta, combine, then put in 9 x 15 Pyrex pan and bake until bubbly and brown on top, approximately 30 to 45 minutes. Let sit for 5 to 10 mins before serving.
