Tuesday, August 31, 2010
Get in my Belly! Skillet Three-Cheese Mac and Cheese
I just made this for an event I catered. And I made it when our neighbors came for dinner. And I made it to see just how tasty it is ... and it IS SO TASTY! Wow.
Highly recommended.Times 10! I found this recipe in Food & Wine Magazine (September 2010)
Three-Cheese Mac and Cheese
* Recipe by Ben Vaughn
Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant Grace in Memphis especially rich.
* ACTIVE: 40 MIN
* TOTAL TIME: 1 HR 40 MIN
* SERVINGS: 6 to 8
1 1/2 pounds penne
3 cups heavy cream or half-and-half
1/4 cup finely chopped sweet onion
2 garlic cloves, minced
1/4 cup all-purpose flour
One 10-ounce log goat cheese
6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
8. 1 packed cup freshly grated Parmigiano-Reggiano cheese
9. 1/4 cup sour cream
10. 1 tablespoon chopped parsley
11. 2 teaspoons chopped thyme
12. 1 1/2 teaspoons grated lemon zest
13. Salt and freshly ground white pepper
14. 3 large egg yolks
1. 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.
2. Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
3. Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.