Cooking with Blobby

In the never-ending quest for a good pasta / mac & cheese, this last time, I went with a New York Times recipe.

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
Unsalted Butter

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.