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Very Upscale Mac and Cheese
1 lb. Radiatore spiral pasta
6 Tbsp. butter
1/4 cup all-purpose Flour
3 cups cream, heated
6 oz. Adams Reserve sharp cheddar cheese, grated
6 oz. Monterey Jack cheese, grated
4 oz. PREMOO gouda-style whole milk cheese, grated
4 oz. Gorgonzola cheese, crumbled
1/2 cup of diced fresh Portabella Mushrooms, sautéed
10 slices of lean thick bacon
1 cup sourdough breadcrumbs
1 cup fresh shitake mushrooms, quartered
1/4 teaspoon salt & ground black pepper
2 pieces of grilled chicken, sliced
White Truffle Oil
Preparation: (1 hour)
Night before --Take sourdough bread and create 1 cup bread crumbs, set aside covered in a paper towel.
Day or preparation - Preheat oven to 350 F.
Boil pasta until slightly underdone (8 min.) & drain. It will cook more in the oven.
In a small pan sauté 1/2 cup diced portabella mushrooms, set aside.
In a medium saucepan simmer cream, add salt & pepper then set aside.
In a large sauce pan melt 4 Tbsp. of butter over medium heat. Whisk in flour, then cream. Bring to boil. Remove from heat. Add Cheddar, Premoo & Jack cheeses mixing well.
In an extra-large bowl place pasta, mix in cheese mixture, add chicken, and sautéed mushrooms.
Fold in Gorgonzola.
Spray a large casserole dish with Non-Stick cooking spray, or grease with butter. Spread pasta mixture into dish. Sprinkle bread crumbs on top.
Melt 1 Tbsp. butter and drip over crumbs.
Bake in oven, uncovered 40 minutes and lightly browned on top.
Cook bacon, drain, pat off excess grease, and crumble. Cook remaining mushrooms in small amount of bacon grease while pasta is cooking, set aside.
Once top of pasta dish is lightly browned and done remove from oven.
Serve in bowls, top each with crumbled bacon and mushrooms. Drizzle white truffle oil around edges of pasta and serve.