Preheat the oven to 350 degrees F.
Partially cook the pasta for 4 to 5 minutes in boiling salted water. The pasta should be too firm to eat, as it will be further cooked in the oven. Put to one side.
In a small saute pan, heat the heavy cream, and then add the three cheeses, nutmeg and pepper, and stir. When the cream and cheese mixture is bubbling, add the par-cooked pasta. As the pasta continues to cook, it will absorb some of the flavors of the mixture. Once the pasta is coated, pour into an ovenproof baking dish and sprinkle with the breadcrumb mixture. Put in a hot oven for 10 to 15 minutes.
Serve hot with a serving of ring bologna and a green side salad.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bob Miller, Old Fashioned, Madison, WI