Mac And Four Cheeses
- 1 pound macaroni
- 1 cup heavy cream
- 2 tablespoons butter
- 1 clove garlic, peeled
- 1/2 cup grated fontina
- 1/2 cup crumbled goat cheese (chevre)
- 1/2 cup grated Parmesan
- 1/2 cup grated Romano
- Freshly ground black pepper
- Minced fresh parsley, as needed
DirectionsWatch how to make this recipe
Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side. Do not overcook!
Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot. Stir gently to combine, adding hot macaroni water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add about 1/2 teaspoon salt if needed. Add some pepper and minced parsley and stir. Serve immediately.
If you are eating it later, turn the mixture into a large, buttered ovenproof dish. Sprinkle over some extra grated fontina and bake at 350 degrees F until bubbly and golden on top, 20 to 25 minutes. Sprinkle with parsley and serve.
Recipe courtesy of Ree Drummond