This recipe is from Yummy Magazine (April 2009)
Ingredients
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-
1 bag elbow macaroni
-
1 large pot salted blanching water
-
1 tsp garlic minced
-
A pinch of thyme
-
2 cups heavy cream
-
1/2 cup mozzarella cheese grated
-
1/4 cup sharp cheddar cheese grated
-
1 tbsp Parmesan cheese
-
1 tbsp goat cheese
-
1 tbsp breadcrumbs
-
A pinch of parsley chopped
Recipe Method
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 heat-proof bowl. Top with Parmesan, goat cheese, and breadcrumbs. Broil until golden brown.