Artisan Mac & Cheese

Artisan Mac & Cheese

Artisan Macaroni & Cheese

Artisan Mac & Cheese

Guest Chef: Mike Passanita


1 cup Panko bread crumbs
2 3/4cup combination Clover Creek Cheese (Parmesan & Aged Cheddar variety, grated)
3  tablespoons butter
1/4 cup plus 2 tablespoons all-purpose flour
3 cups Vale Wood Dairy heavy cream
Kosher salt
Black pepper in a mill
3 cups cooked elbow macaroni pasta


1. Pour 2 quarts of water into a 3-quart pot and bring to a boil over high


2. Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed

saucepan and melt it over low heat.

Add the flour and cook for 5 minutes, whisking constantly. Pour in the

cream and cook for 5 minutes, whisking constantly.

Add salt to taste, 4 grinds of pepper, and grated cheese, continue to

whisk until the cheese is well incorporated.

Remove the pot from the heat and pour the cheese sauce into a large


3. Add 1 tablespoon of salt and the elbow macaroni to the boiling water and

cook until al dente, approximately 8 minutes.

Drain the macaroni in a colander and add it to the bowl with the cheese

Sauce. Mix well with a wooden spoon.

4. Pour mixture into a serving dish. Sprinkle the breadcrumb mixture evenly

over the top of the macaroni and cheese.

You can serve immediately for a creamier style of macaroni and cheese or

bake at 350* until golden brown and bubbly, approximately 15-20

minutes. Serve.

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