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Three Cheese Mac and Cheese
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| Three Cheese Mac and Cheese Ingredients: | |
| 3/4 pound | penne |
| 1 1/2 cups | heavy cream |
| half-and-half, alternative | |
| 2-3 tablespoons | finely chopped sweet onion |
| 2 | garlic cloves, minced |
| 2 tablespoons | all purpose flour |
| 5-ounce log goat cheese | |
| 3 ounces | sharp white cheddar, shredded |
| 1/2 cup | packed freshly grated Parmigiano-Reggiano |
| 2 tablespoons | sour cream |
| 3/4 teaspoon | lemon zest |
| 1 1/2 teaspoons | chopped fresh thyme |
| salt and white pepper (or freshly ground black pepper) | |
| 1 extra large | egg yolk |
Directions:
-Preheat oven to 400º. Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.
-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.
-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce. Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.
-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme.
-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.
Serves 4 as an entrée
Adapted from Food and Wine, September 2010
Recipe uploaded with Shop'NCook for iPhone.
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