My name is Courtney, and I’m addicted to mac and cheese. Okay, that might be an overstatement, but I honestly can’t resist a good macaroni and cheese recipe. If it looks remotely like something I’ll like, I’ll try it. I just can’t help myself. However, after trying this recipe, I don’t know that I’ll ever try another one. It was just that good. Plus, I love the fact that it’s made in a cast-iron skillet. It just makes this dish have a good, down home kind of feel. My grandmother makes biscuits in a cast-iron skillet, and Eric’s mom makes her cornbread in one (with bacon grease, because that’s just how we roll in the south).
I’ve posted a couple other macaroni and cheese recipes. The most recent one, with roasted garlic and white truffle oil, was a delicious and modern recipe. The first one was an easy and adaptable recipe that was tasty, but lacked the oomph of the other two recipes. This recipe stands on its own. With white cheddar, parmesan and goat cheese, how could it not? Sour cream and an egg yolk make this dish especially rich, while lemon zest (yes, you read that right) gives it a wonderful brightness I’ve never tasted in macaroni and cheese. The addition of fresh thyme, my favorite herb, gives the mac and cheese a wonderful aroma and flavor. The sweet onion is a welcome addition and adds texture to the pasta. Decadent is the best way to describe this dish, and I promise you will savor every bite of it. If you only ever make one recipe from my blog, I hope it’s this one. I know that’s a serious request, but this is easily one of the best things I’ve ever eaten.
This dish pairs well with a crisp white wine and just about any type of beer. Yum.