Prep 20 mins
Cook 20 mins
A grown up version of the comfort food classic Macaroni and Cheese. I'm fairly certain this came from an issue of Glamour magazine in the late 70's.
- 3 cloves garlic, minced
- 1⁄2 teaspoon dried herbes de provence or 1⁄2 teaspoon dried rosemary, crumbled
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1⁄4 brandy
- 1 cup heavy cream
- 3 ounces montrachet (soft mild goat cheese)
- 3 ounces gorgonzola, crumbled
- 1⁄2 cup freshly grated parmesan cheese
- 3⁄4 lb tricolored corkscrew macaroni
- In a large heavy skillet cook garlic and herbs in butter and oil over moderate heat, stirring, until garlic is softened but not browned.
- Remove skillet from heat.
- Add brandy and ignite (never do this, I just let the brandy reduce), being careful as flames shoot up.
- Shake skillet gently until flames die out.
- Return skillet to moderate heat and stir in cream.
- Add cheeses, 1 at a time, stirring until each cheese melts before adding the next.
- Cook sauce at a bare simmer until thickened slightly, about 8 minutes.
- Keep sauce warm.
- In a kettle of boiling salted water cook pasta until al dente and reserve about 1/2 cup cooking water.
- Drain pasta well and in a bowl toss pasta with sauce and enough reserved cooking water to reach desired consistency.
This recipe for three cheese pasta=three words. COMFORT COMFORT COMFORT. Creamy, rich and full of flavor. I used low fat cream cheese instead of the montrachet. I didn't add any of the water as the sauce was just right. Grilled turkey tenderloin on a bed of steamed spinach completed our supper. This is a keeper! Thanks for the recipe!