- Cook Time
- Prep Time
- 6 ounces macaroni
- 1 teaspoon vegetable oil
- 6 ounces white cheddar,1 shredded (about 1/2 cups)
- 2 ounces Grana Padano or Parmigiano-Reggiano, shredded (about 1/2 cup)
- 2 ounces Jarlsberg cheese, shredded (about 1/2 cup)
- 2 cups heavy cream
Bring a medium pot of water to a boil. Salt the water, add the macaroni and cook until al dente; drain. Transfer to a rimmed baking sheet and toss with the oil. Spread out; let cool completely. In a large bowl, mix the cheeses. Reserve 1 1/2 cups cheese in a medium bowl for the topping.
Preheat the broiler. In a large saucepan, bring the cream and 1 tsp. salt to a boil. Reduce the heat to medium; simmer to thicken slightly, 2 to 3 minutes.
Add the macaroni and cook, stirring often, until the cream thickens slightly and coats the noodles, 1 to 2 minutes. Add the cheese from the large bowl, a handful at a time, stirring to melt between additions. Transfer to a 2 1/2-qt. skillet or baking dish; top with the reserved cheese. Place on a rimmed baking sheet.
Broil until the cheese forms a golden-brown crust, rotating twice for even browning, 3 to 5 minutes. Let rest 5 minutes.