Making the Custard
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Pour the heavy cream into a mixing bowl.

Gently mix in the eggs, salt, pepper, and nutmeg. Stir and leave aside.

Assembling the Gratin
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In a large mixing bowl, mix the macaroni, 5 ounces of shredded swiss cheese, and 5 ounces of shredded white cheddar cheese. Reserve the rest of the cheese for topping.

Spray three 16"x 9" casserole dishes with cooking release. Place the macaroni mixture evenly into the pan leaving about 1/2 inch space at the top.

Slowly pour the egg custard into the pan, just covering the noddles (about 1 quart of custard or so).

Cover each pan with parchment and aluminum foil. Bake at 375°F for 30 minutes.

Remove the covers from the gratin. Mix the remaining cheese together and sprinkle it over the pans evenly without mixing.

Bake for another 15 minutes at 375°F until the gratin sets and the cheese is melted.

Let the nudle gratin set for 5 minutes and then cut 20 5"x 4" portions. Serve in the casserole pan with a small spatula.