Aimee’s Real Mac n’ Cheese

Why four cheeses? Mozzarella supplies the stringy texture, cheddar the flavor, Parmesan the punch, and goat cheese the slight tang and creaminess.

Serves 5 to 7 Prep Time 5 minutes Cooking Time 10 minutes

bag elbow macaroni
1 large pot salted blanching water
1 teaspoon minced garlic
a pinch of thyme
2 cups heavy cream
1/2 cup grated mozzarella cheese
1/4 cup grated sharp cheddar cheese
1 tablespoon Parmesan cheese
1 tablespoon goat cheese
1 tablespoon breadcrumbs
a pinch of parsley, Chopped

1 Bring water to a boil. Add macaroni and par-cook. Drain after.
2 Put garlic and thyme into pan. Lightly toast. Add cream and bring it to a boil.
3 Add macaroni to cream and cook until tender. Finish with mozzarella and cheddar cheeses. (Toss cheese until melted; do not cook or they will separate and harden.)
4 Transfer macaroni to a heatproof bowl. Top with Parmesan, goat cheese, and breadcrumbs.

Photography by Benjie Ordoñez │ Styilng by Angelo Comsti │ Art Direction by Jonathan Roxas