Another great find in Food & Wine's September issue, this recipe comes from Chef Ben Vaughn of Restaurant Grace in Memphis. The styling of the macaroni & cheese is gorgeous.
|Via Food & Wine|
Three 8oz Boxes of Rice Penne (I used DeBole's)
6 oz sharp white cheddar cheese, shredded
1 cup Parmigiano-Reggiano cheese, grated
1/4 cup sour cream
3 cups heavy cream
3 large egg yolks
1 tablespoon chopped parsley
2 teaspooons chopped thyme
2 teaspoons grated lemon zest
1/4 cup finely chopped sweet onion
2 garlic cloves, minced
Salt & freshly ground pepper
To start, preheat the oven to 400 degrees. Meanwhile, cook your pasta in a large stock pot according to package instructions. I try to make mine slightly less than al dente, approximately six minutes in a stockpot of rapidly boiling water, because it will lose some of its firmness in the oven. Once pasta is finished, drain and return to pot.
In a medium saucepan, simmer the cream over low heat. Add in the chopped onion and garlic. I found out the hard part that this next step is crucial: remove one cup of the cream and pour into a mixing bowl with the flour. Whisk together. It will get fairly thick. Return this to the saucepan and continue to cook over low heat until thickened. Mine took approximately 4-5 minutes.
Once thickened, remove from the heat and stir in the goat cheese, cheddar cheese, and half the Parmigiano Reggiano. Then, add the sour cream, the parsley, the thyme, and the lemon zest. Salt and pepper to taste. I used more lemon zest than the recipe originally called for, because I really enjoyed the flavor combination of it and the goat cheese. Whisk in the three egg yolks as the final step.
In a greased casserole pan, combine the pasta and the sauce together, coating the pasta evenly. Add the remaining Parmigiano Reggiano to the top. I also added additional lemon zest and thyme as garnish.
Bake in the oven for 45 minutes, until bubbly and slightly golden on top. Once it's done, make sure to let it stand for a bit to cool and thicken up before serving.
This serves approximately 6-8, or two with leftovers for three days.