-Black Tie Mac'N Cheese-
What you need:
1) Zebra Bowties (Pastificio Pozzo del Re)
2) 1/2 a teaspoon of Black Truffle Olive Oil
I used a combination of grated Pecorino Romano (about 3/4 cup), and Saint-Marcellin.
Saint-Marcellin is a French cheese made from cows milk. It is nice and soft and has a Brie like texture once cut into.
5) 1/2 an onion
7) Skim Milk (about a half cup)
As you're waiting for the water to boil, chop/caramelize the onion and reserve it for later. Also, pre-heat the oven to 350 degrees.
Pasta: So obviously, you boil the pasta, drain it with a colander (reserve a little of the water with the pasta). We're talking maybe 2 tablespoons worth. Add the half cup of skim milk and mix it in.
I then quartered the St.Marcellin and folded that into the pasta.
When your pasta has a definitive shape it's important to remember to mix in the cheese gently so not to mangle the bow-ties.
Once you've successfully incorporated the St. Marcellin, add the 3/4 cup of Pecorino Romano, chives, and the caramelized onions. Season with salt and pepper to taste.
Pour your mixture into a baking pan.
I topped off my Mac N' Cheese with some crushed olive tortilla chips. The chips are called "Food Should Taste Good" Olive Tortilla Chips. I had originally bought them for another dish, but I wasn't able to make it as they were scavenged.
They're that good.
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Pop it in the oven and bake for an additional 15-20 minutes at 325 degrees.