Three-Cheese Mac & Cheese

Yesterday I paid a visit to the surgeon who did my appendectomy for a routine follow up. I got good news that everything is normal and healing up well. She also gave me the go ahead for adding exercise back into my routine! She said to start slow and take it easy so I don’t wind up hurt or back in the hospital. Needless to say I was excited, so right when I got home I jumped on my bike and went for a quick ride. I’ve only ridden it once since I got it so I was thrilled to try it out again, but overall it was nice just to be back outside and moving again!

Oh and she said that I am perfectly able to walk the Rock n’ Roll New Orleans Half Marathon on Sunday! That means I don’t have to miss out on it!! I will get on of these at the finish line – and get to enjoy a full weekend of festivities :)

Photo from the RnR New Orleans Facebook Page

Even though I trained to run it and was hoping for a sub 2:00 PR – I am extremely thankful that my surgery went well and that I am healed enough to walk it. Since you can’t really plan for appendicitis, I think this outcome is pretty good :) My sub 2:00 PR will just have to wait until my next half!

Mmm this mac and cheese is one of my favorite versions to make! It is loaded with three different kinds of cheeses that are melted down, tossed onto pasta and baked until bubbling. It’s deliciously creamy and full of flavor from all three of the cheeses.

The original recipe made a billion servings so I cut the recipe in half – I didn’t want a weeks worth of left over mac and cheese in my fridge tempting me. It serves 4 people for an entrée but would probably serve more like 6 to 8 as a side dish. Give it a try – it doesn’t disappoint.

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 (3/4 cup)
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream

½ tablespoon chopped parsley
 ½ teaspoon chopped thyme

3/4 teaspoon lemon zest
salt and pepper
1 large egg yolk

 

Directions:
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 1/2 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 1/2 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.

 

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.

 

Recipe from Food and Wine, September 2010