Califonia Bountiful
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Three-cheese mac and cheese

Three-cheese mac and cheese


Three-cheese sauce
1 onion, chopped
4 stalks celery, sliced
1 bulb fennel, diced
2 cloves garlic, chopped
2 cups white wine
1 quart heavy cream
1 bay leaf
10 black peppercorns
4 oz. blue cheese
4 oz. goat cheese
4 oz. Parmigiano-Reggiano

1 red onion, diced
1 cup balsamic vinegar
1 cup diced applewood smoked bacon
3 cups elbow pasta
2 red bell peppers, diced
8 oz. rocket arugula
Grated Parmesan cheese
Salt and pepper, to taste

Laguna Beach chefs Moriah Robison and Rayne Frey take classic comfort food to a whole new level.


For cheese sauce: Sauté vegetables in a little oil until translucent. Deglaze with wine and reduce until dry. Add cream, bay leaf and peppercorns. Bring to a boil and reduce to simmer for 10 minutes. Blend and strain. Blend cheese to finish.

Sauté red onions in a little oil until translucent. Deglaze with vinegar. Reduce until dry and reserve. Cook bacon until fat has rendered and reserve. Cook pasta. When pasta is ready, strain and return to pot with everything except arugula and Parmesan. Add cheese sauce and simmer for 3 to 4 minutes. Season with salt and pepper. Finish with arugula and Parmesan.

Serves 8