Preheat oven to 350°F. Slice cheese before melting. Boil elbows according to the instructions on the package (usually 7-9 minutes uncovered) -- do not overcook. Melt butter in a large 4 qt. pot on a medium-low flame. Once butter has melted, stir in flour until smooth (rue). Slowly stir in the whole milk, heavy cream and evaporated milk. Sprinkle with salt, pepper and nutmeg. Heat, but do not bring to a boil, stirring cream occasionally. When cream is warm, start adding cheddar cheese a few slices of at a time. Stir cream after adding cheese.
Once noodles are cooked (soft to the touch), pour into a strainer and rinse with lukewarm water. Add elbows to a buttered 13x11x9 glass baking dish. Pour the melted cheese sauce over the noodles. Stir to evenly distribute. Sprinkle with shredded mozzarella cheese.
Bake uncovered for 45-55 minutes. Once the cheese has browned nicely, remove from oven onto a wire rack. Cool before serving. Enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.