Baked Three Cheese Pasta
Who doesn't love macaroni and cheese? My grandmother would make a simple cheese sauce by adding cheese to heated evaporated milk, which did not need flour. For years, this has been my go-to cheese sauce used here with eggs for this glorified macaroni and cheese. Gruyere has an alpine floral flavor from the meadows from which the cows grazed. Raclette is an excellent alpine cheese with great melting qualities. Parmigiano cheese brings an umami boost to a very mild mac and cheese. Nutmeg enhances all three cheeses. Choose the pasta of your choice, but make sure it has curves or ridges to which the cheese can attach.
9 servings (side dish)
INGREDIENTS:
12 ounces penne rigate, torchiette, gemelli, or macaroni-style pasta
1 ¼ cup Gruyere cheese, grated (3 ½ ounces)
1 ½ cup Raclette cheese, small diced (7 ounces)
¼ cup Reggiano Parmigiano cheese, grated (½ ounce)
1 ½ cup evaporated milk (one 12-ounce can)
3 large eggs
⅛ teaspoon nutmeg, ground
½ teaspoon sea salt
1 tablespoon nutritional yeast (optional) see note
DIRECTIONS:
Preheat oven to 425°F. Cook the pasta in salted boiling water according to the manufacturer's instructions, drain, and reserve warm. (the pasta should still be chewy, not soft)
Meanwhile, pulse the cheeses, evaporated milk, eggs, and nutmeg in a food processor.
Pour the cheese mixture over the hot pasta and blend well. Taste, Think, Transform with salt to taste.
Pour into an eight-by-eight baking dish with deep sides. Place in the preheated oven until bubbling and blistered on top, about twenty to twenty-two minutes.
Note: Optionally add nutritional yeast for a boost in nutrients and flavor. Pour half of the blended pasta and cheese into the baking dish, sprinkle the nutritional yeast over it, and then top it with the remaining half of the pasta and cheese.
Baked Three Cheese Pasta
Ingredients
- 12 ounces penne rigate, torchiette, gemelli, or macaroni-style pasta
- 1 ¼ cup Gruyere cheese, grated (3 ½ ounces)
- 1 ½ cup Raclette cheese, small diced (7 ounces)
- ¼ cup Reggiano Parmigiano cheese, grated (½ ounce)
- 1 ½ cup evaporated milk (one 12-ounce can)
- 3 large eggs
- ⅛ teaspoon nutmeg, ground
- ½ teaspoon sea salt
- 1 tablespoon nutritional yeast (optional) see note
Instructions
- Preheat oven to 425°F. Cook the pasta in salted boiling water according to the manufacturer's instructions, drain, and reserve warm. (the pasta should still be chewy, not soft)
- Meanwhile, pulse the cheeses, evaporated milk, eggs, and nutmeg in a food processor.
- Pour the cheese mixture over the hot pasta and blend well. Taste, Think, Transform with salt to taste.
- Pour into an eight-by-eight baking dish with deep sides. Place in the preheated oven until bubbling and blistered on top, about twenty to twenty-two minutes.
Notes
Optionally add nutritional yeast for a boost in nutrients and flavor. Pour half of the blended pasta and cheese into the baking dish, sprinkle the nutritional yeast over it, and then top it with the remaining half of the pasta and cheese.
Nutrition Facts
Calories
387.5Fat (grams)
18.42 gSat. Fat (grams)
10.1 gCarbs (grams)
33.54 gFiber (grams)
1.43 gNet carbs
32.13 gSugar (grams)
5.45 gProtein (grams)
21.15 gSodium (milligrams)
498.22 mgCholesterol (grams)
115.07 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.