-
1
Butter bottom and sides of a 13x9 inch baking pan.
-
2
Bring 6 quarts of water to a rapid boil.
-
3
Lightly salt the water, then cook pasta according to package directions.
-
4
When pasta loses its raw texture but is still slightly firm, remove from heat, drain, rinse under cold water, then drain again.
-
5
Transfer pasta to a large bowl.
-
6
In a small bowl, combine eggs, milk, nutmeg, salt and white pepper.
-
7
Beat with a whisk until well-blended, then stir liquid into pasta.
-
8
Set aside 13 cup of the cheddar, then add all other ingredients to pasta and gently stir until evenly combined.
-
9
Fill baking pan with pasta.
-
10
Sprinkle on remaining cheddar.
-
11
If the dish is made more than 1 hour before serving, refrigerate.
-
12
(All advance preparation steps may be completed up to 8 hours before you begin final cooking).
-
13
Preheat oven to 350F (180C).
-
14
Place baking pan in preheated oven about 4 inches below broiler, and bake uncovered until pasta is thoroughly reheated and cheese sauce is bubbling, about 30 minutes.
-
15
Turn oven setting to inchbroil inch and cup ok until top is golden, about 5 minutes.
-
16
Serve at once.
-
17
NOTE: This dish will still taste delicious if you use only one or any combination of the five cheeses.
