Three Cheese Mac and Cheese

Ingredients:

• 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

Directions:

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.

cooklikeachampionblog.com