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As I am typing this up - it's saturday, just got back from a hair appointment to a fridge filled with all kinds of cheese. I have got several ounces of cheese here. I usually don't keep that much cheese on hand, but I was supposed to host a movie night tonight I had planned on a tomato soup and grilled cheese bar - it was gonna be amaze.

I was going to have my console set up with the cheeses and several toppings of vegetables, meats  and each person got to build their own grilled cheese, but yesterday it snowed in Dallas and when that happens we tend not to handle it so great and folks just stay indoors to avoid dealing with the roads.

So what's a girl to do with 10 different kinds of cheese - well the first thing I made was this spicy four cheese mac n' cheese. I have a broccoli, cheese and rice casserole planned for a potluck I am attending tomorrow (and that should tak care of most of the cheese content of my fridge). For this recipe, I had several cheese options, but I chose fontina and gruyere because they are my favorites. The goat cheese was near its "best buy" date so it had to go in and parmesean cheese - well that had to go in because ... parmesean cheese.

Recipe notes: I love spices and the hotter the better, so I made this ended as a spicy four cheese mac n' cheese. If you are not a fan of spicy skip on the cayenne pepper and you'll still have an amazing dish.

Ingredients

  • 1 cup macaroni
  • 3 tablespoon butter
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon flour
  • 1 cup half and half milk (plus 2 tablespoon half and half for drizzle)
  • 1/2 cup parmesean cheese 
  • 1/4 cup goat cheese
  • 1/4 cup gruyere
  • 1/2 cup fontina
  • 1/2 cup bread crumbs

How To

Preheat oven 375 F

Grate the parmesean, fontina and gruyere till you have 1/2 cup of the first and 1/4 cup each of fontina and gruyere.

In a medium sauce pan, bring water and pinch of salt to a boil and prepare pasta according to package direction until it is al dente (so about 3 to 5 minutes less than stated on the package.

Melt butter in a medium skillet over medium heat. Once but is melted and starts to bubble, add in the garlic and cayenne pepper and cook for 30 seconds. Add in the flour and whisk to create a roux, cook until golden brown (about 3 minutes). Pour in milk and continute stiring for 1 to 2 minutes. Add in goat cheese, fontina cheese, gruyere cheese and 1/2 of the parmesean cheese. Stir continuously until the misture thickens (abotu 3 to 5 minutes). Season with salt and stir in the cayenne pepper. Add pasta to the mixture and toss together until pasta is fully coated.

Transfer mixture to an oven safe dish or skillet, sprinkle the top of the mixture with remainder parmesean cheese and bread crumbs. The drizzle lightly with milk. Bake for 35 to 40 minutes or till it's bubbly and top is golden brown. Serve