Looking for a great recipe with lots of dairy love? Here's my favorite mac 'n cheese recipe with 3.5 POUNDS of dairy!
Very Dairy Mac 'n Cheese
3/4 pound elbow macaroni
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
3 cups shredded sharp cheddar cheese (8 ounces)
1 1/2 cups shredded Monterey Jack cheese (4 ounces)
4 ounces cold cream cheese, cut into 1/2-inch cubes
Preheat the oven to 350°. Cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot.
Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt, and pepper. Stir in the shredded cheese and macaroni. Spread the mac and cheese in the prepared baking dish. Scatter the cream cheese cubes on top.
Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.
Broil the mac and cheese about 3 inches from the heat source around 2 minutes until browned. Let stand for at least 10 and up to 20 minutes before serving.