This is probably the most expensive macaroni and cheese you will ever make, but trust me when I say it's worth it! The creaminess of the gourmet cheese sauce was captured inside each shell which exploded with flavor with each bite. The garlic toasted baguette sat on top of already garlicky noodles which made me think I could speak Italian. This is gourmet comfort food, but subtle enough to put a great twist on a potluck favorite. Don't be shy. Experiment with other gourmet cheeses. I went with a Parmesan, Edam, and Gouda and the results were outstanding!
Ingredients
1 lb Pappardelle’s garlic chive sea shells
1/8 cup all purpose flour
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
1/4 cup grated parmesan
1/4 cup grated gruyere
1/4 cup grated emmenthaler
1/4 cup grated cheddar
1/4 baguette, ripped into small pieces
1 garlic clove minced
1 tablespoon vegetable oil
1/4 cup reserved grated cheddar
1. Preheat oven to 350 degrees.
2. Bring pot of water to a rapid boil, add garlic chive sea shells and reduce to rolling boil. Cook until just on the firm side of al dente, about 6 minutes. (Shells will soften during baking).
3. Melt butter in large saucepan on medium-low heat. When melted, add flour and blend to form a roux. This takes longer then you think. About 10 minutes. When roux smells slightly nutty, add 2 cups milk and whisk to combine. When sauce begins to thicken, season with salt and mustard. Taste and adjust.
4. Add cheese to sauce, whisk until combined.
5. Add shells to sauce and coat thoroughly.
6. In a medium skillet, heat a tablespoon of oil. Reduce heat to low and add garlic. Stir until aromatic about 1 minute.
7. Add breadcrumbs to skillet, toss until toasted about 3 minutes.
8. Pour shells and sauce into 8 x 12 casserole dish. Top with reserved grated cheddar and the toasted breadcrumbs.
9. Bake at 350 degrees for 30 minutes, or until cheddar bubbles and shells have softened.
Copyright © 2011 by Pappardelle's Pasta Co.
Source of Inspiration
The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!
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