Three Cheese Baked Macaroni = Heaven

My favorite comfort food has to be macaroni and cheese. Hands down, the best thing to eat on a cold winter day. I'll take homemade mac and cheese over the boxed stuff any day. My kids didn't used to agree with me...Spongebob mac from Kraft could not be undone. But then I came across this recipe from Emeril and it finally changed their minds. I've tweaked the recipe a bit from the original and I absolutely love it. Very cheesy, creamy and yummy. Try it soon...you won't regret it!


Ingredients:

Coarse salt

1/2 pound elbow macaroni

3 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 1/2 cups shredded sharp cheddar cheese 

1/2 cup shredded Monterey Jack cheese 

1/2 cup finely grated Parmesan 

Directions:

Preheat oven to 475 degrees. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni and stir well to combine. Transfer to an 8- or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. 

Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.