- 45 mins
Ingredients
- Kosher salt
- 1 1/2 cups (6oz) dry elbow macaroni
- 1 tsp vegetable oil
- 2 oz Grana Padano, grated
- 2 oz Jarlsberg, grated
- 6 oz white cheddar, grated
- 2 1/2 cups heavy cream
- 1 egg yolk, optional
Preparation
Step 1
1. Preheat broiler and set a rack just below flame. Bring a medium saucepan of salted water to a boil over high heat. Add macaroni and cook until just shy of al dente, about 5 minutes. Drain pasta and toss with oil. (There should be about 3 cups of cooked pastas.) Set aside to cool. Wipe saucepan clean.
2. In a large bowl, combine cheeses. Pour cream into cleaned saucepan, season with salt and set over high heat. Simmer cream until it begins to foam, 3-5 minutes. Stir in noodles, return to a simmer and stir in half the cheese mixture, a handful at a time, waiting until cheese melts before adding more. Season with salt to taste.
3. Transfer mixture to a 9 inch oven proof skillet or baking dish. If including egg yolk, create a shallow well in pasta's center and gently slip yolk in. Moving quickly to prevent over cooking, carefully and evenly spread remaining cheese over entire dish. Transfer to broiler and broil until cheese melts and brown in spots, about 3 minutes. Remove from oven and let rest 5 minutes before serving.