Mac And Four Cheeses

• 1 pound macaroni
• Salt
• 1 cup heavy cream
• 2 tablespoons butter
• 1 clove garlic, peeled
• 1/2 cup grated fontina
• 1/2 cup crumbled goat cheese (chevre)
• 1/2 cup grated Parmesan
• 1/2 cup grated Romano
• Freshly ground black pepper
• Minced fresh parsley, as needed

1. Cook the macaroni according to the package directions in lightly salted water, leaning toward the al dente side.
2. Do not overcook!
3. Put the cream, butter and garlic clove into a Dutch oven and heat on the stove over low heat.
4. When the cream is hot, add the fontina, goat cheese, Parmesan and Romano.
5. Drain the macaroni (reserving some of the cooking water if needed) and add it to the pot.
6. Stir gently to combine, adding hot macaroni water as needed for consistency.
7. Don't overmix; if there are little clumps of cheese here and there, it's fine!
8. Taste and add about 1/2 teaspoon salt if needed.
9. Add some pepper and minced parsley and stir.
10. Serve immediately.

macaroni, salt, heavy cream, butter, clove garlic, goat cheese, parmesan, romano, freshly ground black pepper, fresh parsley

Taken from www.foodnetwork.com/recipes/ree-drummond/mac-and-four-cheeses.html (may not work)