Part of Claudia Teague’s 12-course holiday meal, this massive bowl of cheesy goodness ain’t your typical mac. Asiago and parmesan infused, this’ll easily be most flavorful mac & cheese dish your family’s ever tasted. Do right by them this holiday season.
INGREDIENTS:
1 ½ cup Large Elbow Macaroni
½ cup Asiago Cheese (grated)
½ cup Parmesan Cheese (grated)
1 pint Light Cream
1 cup chicken stock
½ stick Butter
1 tsp White pepper
1 tsp Salt
1 TBSP Corn starch
¼ cup Water
½ tsp Smoked Paprika
METHOD:
Fill a large pot with water, add salt and bring to a boil. Add pasta and cook for 8- 9 minutes, remaining firm. Transfer pasta to colander and until completely drained.
Prepare sauce while pasta is cooking. Over medium heat, melt butter in a heavy sauce pan, add stock, then cream; stir constantly. Add corn starch slurry until sauce gets to desired thickness and remove from heat. Place pasta in a 9 x 13 baking dish and add sauce and cheese and mix. Sprinkle with grated asiago and bake for 30 minutes. Add some additional cheese and broil on high for about 2 minutes watching constantly to make sure that the cheese doesnt burn but instead turns golden.
Remove the macaroni and cheese from the oven and let cool down ever so slightly, then serve to guests when perfect and gooey.
Add remaining oil to pan and add greens, cook a bit then add chicken stock. Cook over low-medium heat until tender; season with salt, pepper, garlic powder and sugar to taste. Add red peppers to greens and mix.
