MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: The Creamiest 5-Cheese Mac & Cheese
Categories: Pasta
     Yield: 4 Servings

     2 c  Bechamel sauce
   3/4 c  Sharp white cheddar; freshly
          -grated
   1/2 c  Gruyere cheese; freshly
          -grated
   1/2 c  Fontine cheese; freshly
          -grated
   1/2 c  Parmigiano cheese; freshly
          -grated
   1/2 c  Low moisture Mozzarella
          -cheese; freshly grated
     1 lb Pasta; anything coiled or
          -with grooves
     1 ts White truffle oil;
          -(optional)
     1 ts Butter
   1/2 c  Panko breadcrumbs
     1    Lemon; zest of
          Salt and pepper

 Grate all of the cheeses needed for the recipe. Combine the cheese all
 together in one bowl and reserve 1/3rd of the cheese (about 1 c) in a
 separate bowl.

 Freshly grating by hand really makes a difference here as opposed to
 buying pre-grated options. This will allow it to melt more
 beautifully into the sauce.

 Prepare or warm up your seasoned bechamel sauce. Over medium heat,
 begin adding in the cheese mix 1/2 c at a time, while stirring
 continuously to melt it into the sauce. Allow the cheese to fully
 melt into the sauce before adding the next batch. Continue until the
 cheese has all been melted.

 If necessary, add a touch of milk to the sauce to thin it out and
 prevent it from becoming too thick.

 Optionally season the sauce with a touch of white truffle oil.

 Bring a large pot of salted water to a boil. Preheat the oven to
 350 F.

 Cook the pasta 2 minutes under the package al dente instructions.
 Drain the pasta and add directly into the pot with the cheese sauce.
 Stir well to combine and coat each piece of pasta.

 Now you can enjoy this as is... or transfer it to a baking dish and
 add some crispy lemon panko topping to bring it to the next level.

 Transfer half of the pasta into a deep baking dish. Add a layer of
 half of the reserved cheese, then add the remaining pasta and finish
 with the rest of the cheese.

 Spray a piece of foil with a bit of PAM or cooking oil, cover the
 baking tray and transfer into the oven for 25/30 minutes or until the
 cheese has melted.

 In the meantime, make the panko topping. Melt the butter in a skillet
 over medium heat. Add in the panko and using a spatula continuously
 move the panko until you achieve an even golden brown color. Remove
 from heat, season with salt and lemon zest. Toss to combine.

 Remove the mac and cheese from the oven and top with the prepared
 panko topping. Allow to set for at least 5 minutes... then dig in and
 ENJOY!

 Recipe FROM: <https://www.instagram.com/reel/C3Go31SOMfl/>

 Recipe by Alessandro Ciuffo

MMMMM

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.