Three-Cheese Mac and Cheese

Three-Cheese Mac and Cheese
Photo by Con Poulos


  • 3 cup(s) heavy cream or half-and-half
  • 2 clove(s) garlic
  • 1 packed cup freshly grated Parmigiano-Reggiano cheese
  • 6 ounce(s) sharp white cheddar cheese
  • 1.5 pound(s) penne
  • 3 large egg yolks
  • 2 teaspoon(s) chopped thyme
  • + 7 more ingredients
    • 1.5 teaspoon(s) grated lemon zest
    • Salt and freshly ground white pepper
    • 1 tablespoon(s) chopped parsley
    • 0.25 cup(s) sour cream
    • 1 10-ounce log goat cheese
    • 0.25 cup(s) all-purpose flour
    • 0.25 cup(s) finely chopped sweet onion

Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot. Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bo...

View full recipe at Food & Wine


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