8 ounces elbow macaroni
3/4 cup whole milk
1/2 cup half and half
1/2 cup heavy cream
1/2 teaspoon chopped parsley
1/4 teaspoon sugar
pinch cayenne pepper
3/4 teaspoon sea salt
1/2 tablespoon ranch seasoning
10 ounces sharp cheddar cheese, grated
5 ounces Monterey Jack cheese, grated
5 ounces Parmesan cheese, grated
Preheat the oven to 350F.
Cook the macaroni according to package directions, drain and set aside.
In a large mixing bowl, beat the eggs.
Add the milk, half and half, cream, parsley, sugar, cayenne, salt and ranch seasoning and mix until well blended.
Add the macaroni, cheddar, Monterey Jack and Parmesan cheeses and mix until fully incorporated.
Pour into a large baking dish.
Cover the dish with plastic wrap, then cover with aluminum foil and bake for 30 to 35 minutes.