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1
Grease a 13 x 9 nonstick metal baking pan with 1 Tbsp butter.
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2
Preheat oven to 350.
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3
Prepare macaroni according to package directions, cook until al dente.
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4
Add a pinch of salt and a dash of olive oil to the boiling water while cooking.
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5
Drain pasta well and pour into the baking pan.
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6
In a large mixing bowl, add the heavy cream, half-and-half, and sour cream.
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7
Break the cream cheese into small pieces and add it to the bowl.
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8
Add the egg, flour, worcestershire, garlic and onion powder, dry mustard, cayenne pepper, and nutmeg.
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9
Combine very well with a wire whisk to break up the cream cheese. It will still look lumpy when your done.
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10
Place and push down the Velveeta and White Vermont cheddar cubes into the pasta. Work your way around the whole dish, through and toward the middle (they don't have to be completely pushed to the bottom because they will spring up , but just push them down as best you can). Now sprinkle the wondeful Gruyere cheese evenly over the top.
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11
Pour the mixture on top evenly, covering all of it.
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12
Gently shake the pan afterwards to make sure that the liquid is even.
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13
Push down and make little holes into the mixture with your fingers. (You're just helping to get some of that Gruyere down deeper below the surface.).
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14
Sprinkle the Jack-and-Cheddar combo over the mixture and sprinkle the paprika on top.
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15
Put in the oven on the middle rack.
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16
Bake until brown and bubbly. (30-45 minutes).
