Laura’s Mac ~n~ Cheese

Laura's Mac -n- Cheese

Laura's Mac -n- Cheese

A friend I were discussing the amount of effort I spend each night making dinner for essentially just myself. I said, “I’m a chef, what do you expect Mac -n- Cheese?”. The following recipe is my Mac -n- Cheese for Laura.

Serves: 4

Ingredients:

  • 6 slice of bacon
  • 2 Links of Hot Italian Sausage, removed from casing
  • 6 oz Armoniche Macaroni
  • 6 oz Caserecce Macaroni
  • 3-5 oz Port Salut cheese (France)
  • 3-5 oz Artisan Aged White Cheddar Cheese
  • 3-5 oz Beemster with Field Garlic Cheese
  • 3-5 oz Fume Hickory Smoked Rambol Cheese
  • 3-5 oz Danish Fontina
  • 1-2 Cups Milk (preferred whole)
  • 1/4 cup Flour
  • 2 tbls butter
  • 1/2 cup Green Olives quartered
  • Finely chopped Basil for garnish
  • Finely chopped Oregano for garnish.
  • 2 oz freshly grated Mancheso al Romero cheese for garnish
  • Salt
  • Fresh ground pepper

Directions:

Fry bacon until crisp, set bacon a side and retain bacon fat. In the same skillet brown sausage. In a medium sauce pan over medium heat add bacon, sausage fat and butter when butter is melted add flour and mix. Next add 1 cup milk and bring heat up to medium high. Grate or finally chop Port Salut, White Cheddar, Beemster, Rambol and Fontina and add to sauce pan. Stir cheese mixture frequently, adding milk as necessary to maintain a consistency similar to ketchup. Add a table sppon of salt and pepper to cheese sause to taste.

Armoniche and Caserecce Macaroni

Armoniche and Caserecce Macaroni

Cook pasta according to directions until aldente, 7-10 minutes. Drain pasta and add olives and cheese sauce, toss untill thourghly.

Plate and add Mancheso al Romero,basil oregano and finely chopped bacon.

Enjoy.

Variants:

Most soft or semi soft cheeses can bet suppstituted depending on the flavor profile that works for you.

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Ziti alla Carbonara

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term “coal miner’s spaghetti.” Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal.

Usually made with Spaghetti, but occasionally Fettuccine, Rigatoni or Bucatini, I’ve used Ziti (a really big Bucatini) in this version, and keep true to the Italian preparation.

Serves: 4

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 4 ounces Panchetta
  • 3 egg yolks
  • 2 tablespoons cream
  • 2 tablespoons freshly-grated Pecorino cheese
  • 16 oz long Ziti pasta
  • Fresh ground pepper

Directions:

Ziti ala Carbonara

Ziti ala Carbonara

Heat the oil and butter in a pan. Add pancetta and saute over medium heat until browned well. Beat together the egg yolks, cream, and cheese.

Long Ziti Pasta

Long Ziti Pasta

Cook the Ziti until just a! dente. Drain the Ziti well, and move to a serving dish. Working quickly, pour the pancetta mixture, then the beaten egg mixture over the Ziti. Toss quickly to coat the strands with the sause. The eggs will cook in the heat of the pasta. Top with fresh ground pepper and serve immediately while still hot.

Variants:

The following are frequently done in American preparations. Substitute bacon for panchetta, omit cream, or cook eggs and cheese for 30 seconds with panchetta (or similar).

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