3/4 cup milk
1/4 cup half and half
2 ounces Ile de France Original Brie Cheese, shredded (freezing the brie first makes shredding easy)
2 ounces Ile de France Original Goat Cheese, crumbled
4 ounces sharp cheddar, shredded
5 ounces cream cheese, at room temperature
1 large shallot, minced
1 small clove garlic, minced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Generous 1/4 teaspoon paprika, preferably Hungarian
Dash of hot sauce
1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon unsalted butter, melted
Arrange an oven rack to the center position and preheat the oven to 350 degrees. Butter a 1 1/2 quart baking dish.
Cook the macaroni to al dente according to package directions in boiling, salted water (about 9 minutes). Drain the pasta well, return it to the hot pot briefly and stir for a moment to dry the excess water from the pasta. Pour the macaroni into the prepared baking dish.
In a blender or food processor, combine the milk, half and half, egg and blend well. Add the brie, goat cheese, cheddar, cream cheese, onion, garlic, salt, pepper, paprika and hot sauce and blend until smooth. Pour the cheese mixture over the macaroni and gently stir to combine (it will appear as though the amount of sauce is overwhelming the macaroni).
Toss the panko bread crumbs with the Parmigiano-Reggiano cheese and melted butter until the crumb mixture is evenly moistened. Sprinkle evenly over the casserole and bake for 20-25 minutes.If the top doesn’t brown enough during baking, run the casserole under the broiler for a minute or two. Let the casserole cool for at least 10-15 minutes before serving.
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