Marja's Macaroni and Cheese is a Great Addition to Thanksgiving

The night before Thanksgiving at my brother's place, I prepared a macaroni and cheese casserole to bring along. I love macaroni and cheese, and have finally become adept at making a bechamel sauce. What intrigued me the most about this recipe was the lack of making a bechamel sauce. Plus, if it's good enough for a Jean George (it's his wife's recipe), it's good enough for me. 

Marja's Macaroni and Cheese

(Serves 10-12)

3/4 lb. elbow macaroni 

extra virgin oil oil

1 1/2 cups heavy cream

1 cup half and half

1 cup whole milk

2 large eggs

1/2 teaspoon freshly grated nutmeg

salt and pepper

1 1/2 cups shredded extra sharp cheddar cheese

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey Jack cheese

4 ounces cold cream cheese, cut into 1/2-inch cubes

Heat oven to 350F. This recipe was a great jumping off point, but I felt free to switch up the cheeses and used a mix of shredded mild cheddar, Monterey Jack and mozzarella. The cream cheese is essential, definitely do not skip it. Cook the macaroni for 3 minutes. Mix the milk, cream, half and half, eggs and ground nutmeg in a bowl. Add the shredded cheeses. Drain the macaroni and drizzle with some olive oil back in the pot. Mix the macaroni into the cream and cheese mixture, then pour into a pyrex 9x13 pan. Dot the cream cheese on top.

Bake for 5 minutes.

Remove from oven and spread the cream cheese with the back of a spoon to evenly cover. Return to the oven and bake for 40 minutes.

Fresh from the oven. You can broil for 5 minutes to make a nice golden brown.

Reheat at 350F for 30 minutes when ready to eat.

***

Essentially this creates a creamy custard which suspends the macaroni. The result is very creamy. Other reviewers online had complained that it was bland, but I wonder if they skipped the freshly grated nutmeg, or their cheeses were not the best quality. I think a little spinach, broccoli or cauliflower would be a welcome addition, as well as ham or bacon. However, as is, the result is pretty fantastic. I suppose a lightened up version could be created with less cream and more milk, subbing in some mashed cauliflower as well. This does freeze well, so bake up a batch and freeze some to enjoy at another time.