Three Cheese Macaroni

One of my favorite traditions is our yearly friends Thanksgiving- Fauxgiving. We invite a ton of friends over and I cook everything that I’m planning on posting for the whole of the holiday season. It’s a day that allows me to test and make and photograph a ton of recipes and feed people that I love.

This year the mac n’ cheese was the first thing out of the oven, the first thing on the table. It was a big hit, mac n’ cheese is always a crowd pleaser, but it also set the scene for the rest of the dishes. It filled the house with the smell of baking and caramelizing cheese, and it drew people in so before I knew it they were filling their plates, eating, laughing, talking, and coming back for seconds.

A solid mac n’ cheese deserves a place on every Thanksgiving table. This mac n’ cheese boasts three cheeses- Swiss, parmesan, and fresh mozzarella. Not to mention a rich cream sauce and a dusting of chipotle and cayenne, to keep things interesting.

Three Cheese Macaroni

1 lb shells

1 large ball fresh mozzarella, approximately 1 1/2 cups

1 cup shredded Swiss cheese

2 cups shredded parmesan cheese

3 cups whole milk

2 tbsp flour

1 cup heavy cream

Juice of 1 lemon

1/2 stick butter

1 tbsp chipotle

1 tsp cayenne

2 garlic cloves, minced

1 tsp salt

Boil macaroni, drain, and transfer into baking dish. Cube fresh mozzarella and mix into pasta.

Preheat oven to 350F.

Heat milk, cream, and garlic in a pot, taking care not to boil. When the mixture has scalded (come close to a boil), remove from heat. Set aside. Melt butter over medium heat. When it has melted, whisk in flour and continue whisking to prevent clumps. Stir the milk mixture back in and add the cheese, stirring constantly until the cheese has melted. Remove from heat and add lemon juice and salt. Pour over the macaroni.

Top macaroni with chipotle, cayenne, and a pinch of sea salt. Finish with a generous layer of grated parmesan.

Bake at 350F for 35-40 minutes or until golden brown. Serve hot.