Bonjour! I’m back! For those of you wondering where I have been, check out my other blog here to read about my last few crazy months.
Alright, back to food. Now don’t worry, I am not out of practice because although I have not been posting, I have still been cooking (and eating) as usual. I recently spent 2 weeks back home in the States visiting family and friends, and of course ended up cooking for some people just like old times. I made this homemade macaroni and cheese, and an amazing chunky peanut butter cheesecake with chocolate ganache. Per request, I am posting this cheesy delight!
Baked Four Cheese Shell Macaroni
1 lb. of medium pasta shells
4 oz grated fontina cheese
4 oz. grated gruyère cheese
4 oz. shredded cheddar
4 oz. grated parmesan
1 1/2 cups heavy cream
5 tblsp. butter
salt and pepper to taste
Preheat oven to 400 degrees F.
Meanwhile, cook pasta in boiling salted water and remove just a minute or two before al dente.
While pasta cookes, in a small bowl place butter and heavy cream. Microwave on 50% power until warmed. (Do not cause to boil!) Remove and cover to keep warm.
When pasta is finished, strain and pour into a large bowl. Combine with cream and butter mixture, Fontina, cheddar, and Gruyère cheeses, salt and pepper. Stir to combine letting cheeses begin to melt.
Pour pasta into a buttered casserole dish or baking pan. Top pasta with freshly grated Parmesan cheese.
Bake about 20 minutes. Serve hot.