This is a cake-like macaroni and cheese, not a creamy style which is made with a rue.
Pre-Cook: 2½ cups [dry measure] penne noodles. (It’s worth it to get the best quality you can find).
Use Cirano's Chicken Soup, or ½ the soup paste from a packet of Lipton Noodle Soup in the water.
Pre-pare:
3 cups + grated mixed cheeses [suggest ¼ lb Gruyere, ½ lb good quality cheddar]
½ pint heavy cream + 1 egg + ½ t curry powder + ¼ t salt (not needed if you used the Lipton’s Noodle Soup paste); beaten up to frothy.
Pre heat oven 350°.
Use a glass bread pan 8" [I think this works best with a deep and narrow pan].
Layer noodles and cheese: 1st layer is a good thick layer of noodles; (a taste secret for all noodle dishes is to not strain, use a slotted spoon and spoon in the noodles directly from the water, dripping) (if you like it nice and spicy, sprinkle a little more curry powder over the cheese layer as you build up.
To get the various cheeses mixed up good, grate them in small amounts into the measuring cup. It's hard to mix up grated cheeses.
Pour the cream mixture over the top
Bake 40 minutes at 350°
EXTRA KICKERS:
Spice up the cream 24 hours ahead of time
Roll up and toothpick sliced ham or sausage or bacon and place on top before baking.
Serve with a sprinkling of fresh ground black pepper.
