Ingredients
ULTIMATE MACARONI & CHEESE
(adapted from Stephanie’s on Newbury Street, Boston)
8 ounces small bow-tie, rigatoni, or penne pasta (or other favorite shape), cooked al dente and drained
For sauce:
3 tbsp butter
3 tbsp flour
2 cups half & half or light cream
1-1/2 tsp salt
1/2 tsp black pepper
8 ounces shredded Vermont cheddar
2 ounces shredded romano
2 ounces shredded asiago
For topping:
1 cup panko (do not substitute - this is essential for crisp topping)
4 tbsp melted butter
Chopped fresh flat-leaf parsley for garnish (optional)
Preparation
Melt butter in large saucepan, add flour and simmer 2-3 minutes on medium heat. Add cream and whisk until dissolved. Continue cooking on low-medium until thick & bubbly. Add all the cheeses, and S&P - cook until cheese is melted. Add to the pasta and place in buttered baking dish.
Mix together the panko & melted butter, sprinkle on top, and bake at 350 for 20-25 minutes or until golden brown. Top with parsley.(optional)
For a variation, add cooked lobster meat, truffle oil, bacon or fresh veggies.
Wonderful winter comfort food.
