Ingredients

Serves 4 to 6

　　1 pound elbow macaroni or corkscrew pasta

　　1 1/2 teaspoons olive oil

　　1 small onion, diced

　　2 cloves garlic, minced

　　1/2 teaspoon red pepper flakes

　　2 cups half-and-half

　　1/4 pound smoked Gouda cheese, shredded

　　1/4 pound American cheese, shredded

　　1/4 pound Cabot Cheddar cheese, shredded

　　Salt and freshly ground black pepper

　　Cooked bacon, chopped, for garnish (optional)

　　Basil, cut into thin ribbons, for garnish (optional)

　　Fresh tomatoes, diced, for garnish (optional)

　　

Step 1

Bring a large pot of salted water to a boil, add the pasta, and cook until just a tad mushy (as opposed to al dente). Drain, reserving the pasta water, and transfer the pasta to a large serving dish.

　　

Step 2

Heat the olive oil over medium heat in a saucepan. Add the onion and garlic and sauté until the onion is translucent, about 4 minutes. Add the red pepper flakes and half-and-half and bring to a gentle boil. Add the cheeses, stirring until they’re thoroughly melted. Transfer the mixture to a blender and carefully purée. Pour the cheese mixture over the pasta and stir to blend. If the pasta and cheese mixture seems too dry, add a little of the reserved pasta water. Season to taste with salt and pepper. Top with the bacon, basil, and tomatoes, and serve.

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