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Ingredients

• 3/4 pound  elbow macaroni
•   Extra-virgin olive oil, for drizzling
• 1 1/2 cups  heavy cream
• 1 cup  half-and-half
• 1 cup  whole milk
• 2   large eggs
• 1/2 teaspoon  freshly grated nutmeg
• 1/2 tablespoon  kosher salt
• 1/4 teaspoon  freshly ground white pepper
• 1 1/2 cups  shredded extra-sharp cheddar cheese (4 ounces)
• 1 1/2 cups  shredded sharp cheddar cheese (4 ounces)
• 1 1/2 cups  shredded Monterey Jack cheese (4 ounces)
• 4 ounces  cold cream cheese, cut into 1/2-inch cubes

Description

Jean-Georges Vongerichten Is So Fond Of His Wife Marja's Ultrarich Mac And Cheese That It Appears On The Menu At The Mercer Kitchen, One Of His New York Restaurants. Marja Makes The Dish With Four Cheeses, From Creamy Monterey Jack To Extra-sharp Ched

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