More Great Recipes: Pasta | Side Dish

Bistro "Mac 'n Cheese


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 Cups Heavy Cream
1 Cup Crushed Tomatoes (in thick tomato puree)
½ Cup Freshly Grated Pecorino Romano Cheese
½ Cup Shredded Imported Italian Fontina Cheese
¼ Cup Crumbled Italian Gorgonzola Cheese
3 TBL. Whole Milk Ricotta Cheese
¼ Pound Fresh Mozzarella Cheese, sliced thin, and then into smaller pieces
6 Fresh, Large Basil Leaves, (roll them up all together and slice fine and then chop)
½ tsp. Dried Red Pepper Flakes (or more to taste)

1 Pound Imported Penne Rigate Pasta
Kosher Salt
4 TBL of Unsalted Butter
¼ Cup Shredded, Fresh Parmesano Reggiano Cheese


Heat your oven to 500 degrees. Bring about 5 quarts of water to a boil in a big stockpot. (Remember to always add the Salt at the same time you are adding your pasta to cook).


Combine the above 9 ingredients in a large mixing bowl. Mix it well.


Drop the Penne pasta into the boiling water, along with about 1-1/2 TBL of Kosher Salt (if you are using regular fine-grained salt, only put in a scant Tablespoon, or to taste) Cook for only 4 minutes. Drain well in a colander. Add the par-boiled Penne Pasta to the Cheese Mixture and toss it all up to combine well.


Pour it all into a 9 x 13 Pyrex dish that you have sprayed with Olive Oil vegetable spray. Dot the top with about 4 TBL of Unsalted Butter, cut into very small pieces.


Bake, uncovered, in a 500 degree oven for 28-30 minutes, until the top is nice and melted, crusty and browning beautifully!


Take it out and let it set for about 5 minutes before serving.


Sprinkle freshly grated Parmesano Reggiano Cheese over the top.


This Mac n Cheese is way over the top! Not the kind your Grandma used to make!


Pairs Well With


Notes

“To die for” creamy, cheesy “mac ‘n cheese!” This is great for company as a side dish and I guarantee everyone will ask for the recipe. It is perfect for a new, New Year’s Day tradition. Very rich, and something you might want to eat only on special occasions (though I wouldn’t mind eating it every day). Make it the “real” way at least once. If you want to lighten it up, then you can always use low fat milk and/or lower fat cheeses, but it won’t be as fantastic! Trust me on this one!

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