Four-Cheese Macaroni and Cheese
For the original recipe and instructions, see “Four-Cheese Macaroni and Cheese” at cooking.nytimes.com
Ingredients
- Unsalted butter, as needed
- Kosher salt, as needed
- 1 pound pasta, such as farfalle, macaroni or shells
- 6 ounces Brie, rind removed and cheese cut into chunks
- 4 ounces cream cheese, softened and cubed
- 3 large eggs, lightly beaten
- 1 cup mascarpone
- 3 ounces Parmigiano-Reggiano, grated ( 3/4 cup)
- ¾ teaspoon black pepper
- ¼ teaspoon finely grated nutmeg
Recipe copyright
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