Chef Kent Graham’s Mac and Three Cheeses

Kent Graham believes that a good mac requires at least two cheeses, so he uses three. We can’t argue with him.

INGREDIENTS:
•  1 Lbs Cavatappi Pasta
•  1 Cup Heavy Cream
•  1 Stick Unsalted Butter
•  3 Cup Sweetgrass Dairy’’s Thomasville Thomme
•  2 Cup Chapel Hill Creamery’’s Hickory Grove
•  2 OZ The Goat Lady’s Goat Cheese
•  1 Tsp White Pepper

METHOD:
Bring a pot of salted water to a boil then add the pasta.  Cook till it is al dente and drain off the water quickly.  Add to the hot pasta the butter, cream, 2 cup Thomasville Thomme. 2 Cup Hickory Grove and white pepper.  Mix together completely.

Place in a baking dish and add the remaining cheese to the top.  Allow to setup overnight for best results.  Heat the oven to 350 degrees F. and back to bubbly and golden about 30 minutes.