The "Other" Mac n' Cheese, Revisited

Longtime readers may recall my Mac n' Cheese smackdown from a couple years back.

Well, an email from an ardent Macaroni fan caused me to revisit that legendary contest. Upset that Gourmet Gal's "Other" Mac n' Cheese recipe had mysteriously been erased from its original 2005 posting, she wanted to see if I could re-post it.

Horrified that my recent technical snafus might have incited the Mac n' Cheese disappearance, I leapt into action and dialed Gourmet Gal's number. Could I please, please, please get another copy of her coveted recipe?

The answer? No. Nada. Think not.

The recipe is long gone.

Apparently, over the course of the past couple of years, Gourmet Gal has developed an even better formula for gourmet cheesy goodness. And, lucky for Macaroni and Cheese lovers everywhere, she was happy to share:

The Other "Other" Mac n' Cheese

2 tbsp. butter
6 oz. Tilamonk cheese (grated)
6 oz. Extra Sharp Canadian Cheddar (grated)
12 oz. American cheese (grated)
1lb box Barilla macaroni (cooked al dente, as directed)
1/8 tsp. cayenne
1 cup heavy cream
1 teaspoon dry mustard
Pinch freshly grated nutmeg
½ teaspoon salt
¼ teaspoon freshly ground black pepper

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, spices and salt to taste. Place in prepared pan and evenly pour heavy cream over mixture. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.