Not your Mother's Macaroni and Cheese

Not your Mother’s Macaroni and Cheese
There’s nothing like comfort food, and Macaroni and Cheese is one of those dishes that puts a smile on everyone’s face. We’ve made several versions, but this one was inspired by Chef Ben Vaughn and is absolutely delicious. Okay, it does have a few extra calories, but it’s worth it.		Total Time: 1 hour 40 min for 2 people Serves 6
Preheat oven to 400° F
1 lb. penne pasta	Cook according to package directions. Do not overcook. Drain, place in large lightly greased baking dish
Sauce 3 Tablespoons butter 2 Tablespoons corn starch 2 cups half and half 2 egg yolks 6 oz sharp white cheddar cheese (1 ½ cups) shredded 1 packed cup fresh Parmesan cheese 1 (4 ounce) log goat cheese	In large skillet, melt butter over medium heat Briskly whisk corn starch into butter Cook until lightly golden, about 3 min Add half and half gradually but steadily, whisking briskly Simmer over medium heat until mixture boils, about 3 min, stirring constantly Cook for one more minute, remove from heat Let cool slightly, about 2 minutes Whisk in egg yolks Add cheese (save ½ Parmesan for topping) gradually, whisking until integrated.
1 small sweet onion 2 garlic cloves ¼ cup sour cream 1 Tablespoon fresh parsley 2 teaspoons thyme 1/2 teaspoon grated lemon zest Salt and pepper to taste	Chop, fine Mince Add to the cheese mixture, whisking until well blended.
	Pour sauce over pasta and stir to coat. Place in large baking dish and sprinkle with remaining Parmesan cheese
	Bake 40 min or until golden brown and bubbly. Let rest for 15 minutes before serving