It seemed easy enough. It seemed relatively quick - what's not to love?
Cooking takes most of the time. But while the pasta boils you can prep the cheeses as need be.
Actually, the NYT has been giving me a few great ideas lately. You'll probably be seeing those soon.
But for this.....well...........
Farfalle (Macaroni shells) - 1lb
Eggs - 3
Cream Cheese (room temp) - 4oz
Brie - 6oz (remove the rind)
Mascarpone - 1 C
Parmigiano-Reggiano - 3/4 C (grated)
Nutmeg - 1/4 t
Black Pepper - 3/4 t
Pre-heat oven to 375.
Boil pasta as directed, but to the al dente level.
While pasta cooks, combine eggs, mascarpone and Parmigiano-Reggiano
Drain pasta and place into bowl. Add the cubed cream cheese and cubed brie.
Let the heat of the pasta melt those two cheese - stir and combine until all is creamy.
Add the egg and cheese mixture as well as nutmeg (which I skipped) and pepper - combine with pasta until fully incorporated.
Place into buttered baking dish (2 quart).
Bake for 30 minutes.
It's thick. It's a little heavy. And actually, I liked it better the next day when I heated it up for lunch. It's good, but I think I'm still searching for the ultimate - which might not even really exist.
that sounds lovely; I suspect it beats the boxy rubbish by a country mile.
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