Three Cheese Mac and Cheese

goat cheese mac & cheese


  • 3/4 pound penne
  • 1 1/2 cups heavy cream or half-and-half
  • 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


  1. Preheat oven to 400º.  Butter a 10-inch cast-iron skillet. 
  2. In a large pot of boiling salted water, cook pasta until al dente.  Drain and return to pot.
  3. Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer. 
  4. 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. 
  5. Whisk over moderate heat until thickened, about 3 minutes. 
  6. Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.
  7. Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper. 
  8. Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce.  Whisk egg/sauce mixture back into saucepan.
  9. Pour cheese sauce over pasta and toss to coat evenly. 
  10. 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. 
  11. Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.

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