Four-Cheese Macaroni Bake
Consumed by my own voracious appetite, I didn't have time to take a photo of my own macaroni-bake last night. As soon as that pan came out of the oven, I was elbows deep in cheesy, gooey elbow macaroni. But the above photo is close enough. Plus, this recipe is a cinch to customize and toss in extra ingredients, so it'll probably look different each time I make it!
If you want a fast, easy meal that will silence the tummy grumbles of your entire family, this is the meal to make.
Here's what you'll need:
10 ounces of elbow macaroni or shell pasta
1 cup heavy cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup Parmesan cheese
8 ounces goat cheese, cut into cubes
3 egg yolks
1 cup defrosted frozen peas
1/2 cup bacon bits
Garlic salt (to taste)
Here's what you do:
Cook the pasta in salted, boiling water until al dente. Then drain water and return pasta to pot over low heat.
Add cream, cheddar, mozzarella, and goat cheese, and stir together until cheese softens.
Add egg yolks, peas, garlic salt, and half of the Parmesan cheese, and stir together.
Pour the mixture into an 8X12 greased baking pan. Sprinkle the rest of the Parmesan cheese and bacon bits on top. Bake at 450 degrees F in the middle of the oven for fifteen minutes, or until it bubbles with deliciousness.
NOTE: You can mix in chunks of ham to the mixture before baking. This would also be perfect topped with sour cream or chili just before serving. Experiment and let me know how yours turns out!
SERVES: 4 - 6