Peel and cut the carrots into round slices.
Bring a large saucepan of water to the boil and cook the carrots and pasta according to the instructions on the pasta packet.
Pre-heat the oven to 180°C.
Heat the cream, add 80 g of the Mozzarella, Cheddar, Maasdam, and the nutmeg. Season to taste.
Pour over the drained pasta and carrots, and combine.
Transfer to a baking dish, sprinkle with the remaining Mozzarella, Cheddar, Maasdam, and bake for 15 minutes.
Tip for food lovers: serve with a spoonful of basil pesto!