Macaroni & Cheese
1 lb. penne pasta, cooked until almost done and rinsed under cold water
3 Tbsp. butter, melted
1 cup parmesan, grated
1/2 cup ricotta cheese
1 cup mozzarella, diced
1 1/2 cups heavy cream
Pinch of nutmeg
Pinch of cayenne pepper
Salt and pepper to taste
Preheat oven to 400 degrees. Combine the butter and pasta in a casserole dish and toss. Add the three cheeses and mix well. Whisk the cream, nutmeg, cayenne, salt and pepper together in a small bowl. Adjust the seasonings until you are satisfied. Pour the cream mixture over the pasta and mix well. Bake until browned (about 20 minutes).
Our comments: The kids eat so much trash macaroni and cheese that I forgot that it could be so good. After Louisa was born, Christine Schuepbach prepared us a 5-star meal and brought it over to our house (complete with flower arrangement). The meal was perfect, but the macaroni and cheese was the best I ever had. This is her recipe. It is a mild macaroni and cheese recipe. If you like it more cheesy, heat the cream and stir in 5 oz. of gorgonzola and 4 oz. of fontina until they are melted. Sometimes I like it with Spicy Marinara on top.