Apparently I only like Kraft....

I have never been a fan of mac-n-cheese. I do like the Kraft stuff but nothing else. No off brand, definitely no Velveeta, and no homemade. I would probably even turn my nose up at your grandma's famous recipe. I don't know why I don't care for it but I just never have.

However, I have been pretty infatuated with trying Pinterest recipes and this one had rave reviews (and I'm in LOVE with goat cheese) so we tried it.

Here's the recipe from Cook Like a Champion. These are my pictures of the process.

Three Cheese Mac and Cheese

Ingredients:

3/4 pound penne (I used rotini because I didn't have any 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
1/2 cup packed freshly grated Parmigiano-Reggiano
2 tablespoons sour cream
3/4 teaspoon lemon zest
1 1/2 teaspoons chopped fresh thyme
salt and white pepper (or freshly ground black pepper)
1 extra large egg yolk

Directions:
-Preheat oven to 400º. Butter a 10-inch cast-iron skillet.
-In a large pot of boiling salted water, cook pasta until al dente. Drain and return to pot.
-Meanwhile, in a large saucepan, bring heavy cream, onion and garlic to a simmer.

-Transfer 1/2 cup of the cream to a medium bowl and gradually whisk in flour; return mixture to saucepan. Set the bowl aside for later.
-Whisk over moderate heat until thickened, about 3 minutes.
-Remove from heat and whisk in goat cheese, cheddar and half of the Parmigiano until melted.

-Stir or in the sour cream, zest and 1 teaspoon thyme and season with salt and pepper.

-Add egg yolk to medium bowl and gradually whisk in 1/2 cup cheese sauce. Whisk egg/sauce mixture back into saucepan.
-Pour cheese sauce over pasta and toss to coat evenly.

-Add pasta to cast-iron skillet and sprinkle with remaining Parmigiano. Bake for about 25 minutes, until bubbling and golden brown. Sprinkle with remaining thyme.

-Allow mac and cheese to rest for about 5 minutes (if you can stand it), then serve.

 
Serves 4 as an entrée

Now don't get me wrong, it was ok. But I didn't feel like there was enough flavor to it which is surprising considering the pungent taste of goat cheese and the sharp white cheddar. I wouldn't make it again but I'm sure there are plenty of people who would find it delicious. As a side note, the wine - Cellarmaster's Riesling from Columbia Wineries - and asparagus were phenomenal.