Four Cheese Macaroni :: Cru Cafe

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Four Cheese Macaroni (mac and cheese)
Cru Cafe
www.crucafe.com
Charleston, South Carolina





2qt Heavy Cream (reduced in half)
1lb Pasta (we use orecchiette)
1cup Pepper Jack (hand grated)
1cup Aged Cheddar (hand grated)
1cup Fontina (hand grated)
1cup Mozzarella Cheese (hand grated)
1/4cup Olive Oil

FOR FINAL COOKING

1/2cup Pepper Jack (hand grated)
1/2cup Aged Cheddar (hand grated)
1/2cup Fontina (hand grated)
1/2cup Mozzarella Cheese (hand grated)

Salt and pepper

Pre heat oven to 375 degrees

Reduce Cream in half in a medium size sauce pan. Cook the pasta in salted water el dente. Cool down rapidly in cold water then drain all excess water. Coat the pasta lightly in Olive Oil to prevent sticking. Set aside. Grate all the cheeses by hand keeping them separate. It is important to grate all the cheese by hand. Pre bought grated cheese tends to have corn starch added to the cheese. This will change the texture of your final product. When the cream is reduced whisk in the cheeses, (all one cup cheeses), under a low heat until fully melted. Set aside off the heat. Add together in a big mixing bowl the rest of the cheese, pasta and cheese sauce. Add salt and pepper to taste and mix very well without breaking up the pasta. Add final ingredients to a casserole pan and bake at 375 degrees until lightly brown on top.

www.crucafe.com

Photography by Jason Kaumeyer of Charleston Food Company

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