Cook Time: 1 hour 30 minues
Temperature: 325°F
Ingredients
- 1 box elbow pasta
- 1 Egg
- a sprinkle Ground nutmeg
- Black pepper to taste
- 2 cups grated Gruyere cheese
- 2/3 cup grated Mozzarella cheese
- 2/4 cup Mascarpone cheese
- 12 Cherry tomatoes, halved
- Panko breadcrumbs
- 4 Tbsp. cubed Butter
- 2 cups Milk
Instructions
1. Preheat oven to 325°F. 2. Bring a large pot of water to the boil. Add elbows and cook according to instructions. Drain macaroni and reserve about 1/2 cup of the liquid. Set aside. 3. In another bowl, crack egg into milk. Sprinkle in nutmeg and add a dash of pepper. Add Gruyere, Cheddar and Mozzarella cheese. Stir to combine. 4. Throw in semi-cooked macaroni and its reserved liquid. Mix evenly. 5. Stir in Mascarpone cheese, and then pour everything into a lightly greased rectangular baking dish. Top with cherry tomatoes. 6. Sprinkle breadcrumbs and arrange cubed butter evenly on top. 7. Bake for 45 minutes to 1 hour, until the top is brown and crusty. 8. Serve warm.
This recipe was reproduced with permission from Michelle Tchea, author of My Little SoHo Kitchen.
