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
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