A flavorful mac and cheese recipe this is so flavorful and delicious!
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Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish with butter and set aside.
Set the 2 tablespoons of butter and the 4 oz of cream cheese on the counter while your pasta is boiling.
As the pasta cooks, combine the flour, dry mustard, salt, pepper, nutmeg and cayenne in a small bowl. Use a whisk to blend the dry ingredients and then whisk in the melted butter until there are no lumps.
In a separate bowl, combine the beaten eggs, half and half, and heavy cream. Whisk the flour/butter mixture into the egg/cream mixture until combined.
Stir in 1 cup of the Parmesan cheese, 2 cups of the sharp cheddar, 2 cups of the Monterey Jack, and the Swiss.
After you have drained the pasta, place the 2 tablespoons butter and the cream cheese in the hot pot (off of the heat) so that it begins to melt.
Once it begins to melt, add the drained (but still hot) pasta to the pot and stir to coat the pasta with the butter/cream cheese.
Once the pasta is coated, add the cheese, eggs, cream, mixture and stir to combine. Pour entire mixture into prepared baking dish and then top with the additional 2 cups of sharp and white sharp cheeses.
In a small bowl, combine the breadcrumbs with the 3/4 cup Parmesan cheese. Stir in the 1/2 stick of melted butter. Sprinkle mixture evenly over the top of the mac n cheese.
Bake for 45 minutes or until bubbly and beginning to brown.
Turn your broiler on and broil for ONLY 1-2 minutes. Keep a close eye on this. You want the top to be lightly golden brown and crunchy… not burned. It will happen very quickly so stand right beside your oven and watch it closely.
Remove from oven and let sit for 15 minutes.