Macaroni and Gruyere Cheese

1 lb. elbow macaroni
3 c. grated Gruyere cheese (about 12 oz.)
3 c. half-and-half
4 large egg yolks
3 T. unsalted butter, melted; plus more for greasing aluminum foil

Preheat oven to 325 degrees. Bring a pot of salted water to a boil over medium-high heat and cook macaroni according to package directions. Drain and rinse pasta with cool water. Drain well and toss with 2-2/3 cups Gruyere.

In a small bowl, whisk together half-and-half, egg yolks, and 3 T. melted butter. Pour over pasta and stir to combine. Transfer to a 1.5-quart baking dish. Cover with buttered aluminum foil and bake for 30 min. Remove from oven, uncover, sprinkle with remaining 1/3 c. Gruyere, and bake until top is golden, 20 to 25 more minutes.

Serves 8.

From Country Living, Mar. 2011, p. 122.