Tuesday, June 19, 2012

Black Tie Mac' N Cheese

-Black Tie Mac'N Cheese- 

What you need:

1) Zebra Bowties (Pastificio Pozzo del Re)
Zebra Bowties

2) 1/2 a teaspoon of Black Truffle Olive Oil 

3) Cheese
 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.

4) Salt/Pepper, 

5) 1/2 an onion

6) Chives 

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.

I love my gator grater! I think everyone should have one... It's by "Boston Warehouse" and I got mine at TJ Maxx but you can find it on Amazon.

 Pop it in the oven and bake for an additional 15-20 minutes at 325 degrees.

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