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Hundred Dollar Macaroni & Cheese


Recipe Summary

Recipe Servings: 10 portions Recipe Preparation Time: 60 minutes Recipe Cook Time: 30 minutes


1 pound Parmigiano-Reggiano cheese, coarsely grated 1 pound mixed soft to semi-hard cheeses, like Cheddar, Fontina, or Gouda 4 ounces Pecorino cheese, coarsely grated 1/2 cup Japanese panko breadcrumbs 1 pound Tortiglioni pasta, we recommend Delverde® Tortiglioni 4 tablespoons unsalted butter 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon cracked peppercorns 1/4 teaspoon red pepper flakes 2 tablespoons all-purpose flour 2 cups whole milk 1 tablespoon Dijon or spicy mustard


Preheat your oven to 400°F. Mix the grated cheeses together in a large bowl. Transfer 1/2 cup to a small bowl, mix with panko, and set aside (this will be your breadcrumb topping). Bring a large pot of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 to 8 minutes, drain, and set aside. Melt the butter with the rosemary, thyme, cracked pepper and red pepper flakes in a large pot over medium-high heat until the herbs are fragrant and the butter is melted, stirring occasionally, about 1 to 1 1/2 minutes. Reduce the heat to medium, whisk in the flour and cook for another minute. Drizzle in a couple of tablespoons of milk and whisk in. Once the milk is incorporated, add a couple more tablespoons and whisk in. Repeat until the flour paste is somewhat loose, and then add the remaining milk, whisking until smooth. Increase the heat to medium-high and cook, while stirring, until the sauce thickens slightly, about 3 1/2 to 4 minutes. Whisk in the mustard and cook another 30 seconds. Add the grated cheeses and stir in until melted. Stir the drained pasta into the sauce and transfer to a 3-quart casserole dish. Sprinkle with the breadcrumb-cheese topping and bake until the topping is browned, about 25 to 30 minutes. Serve immediately. - Courtesy of Chef Suvir Saran Deliciously decadent, simple to make.

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