Crazy about macaroni and cheese |  Montreal Journal

Crazy about macaroni and cheese | Montreal Journal

With cheese and pasta as main ingredients, recipes Pasta with cheese multiply to infinity, adding each of your personal touches. Here are five to inspire you!

Mail


Photo provided

Mail

On the $4.95 menu at Le Bureau de poste, located on the corner of Rue Dorchester and St. Joseph in St. Roche, there are Pasta with cheese made from pasta called “scubidous” in the form of spirals. We can easily imagine making this recipe at home with ingredients that fill our pantry like a pot of alfredo sauce and nachos! Because the pasta is actually topped with a three-cheese Alfredo sauce topped with cheddar and mozzarella. Then the pasta is sprinkled with corn crumbs, more precisely crushed thyme nachos, as well as baked parmesan cheese. Crispy bacon can be added in exchange for a little extra!

Table


Table

If your mom made macaroni and cheese with Velveeta, the Table restaurant, located on rue de la Couronne, in Saint-Roch, will remind you of that. The chef first browns the shallots, garlic and thyme in a fatty substance (preferably bacon fat) and then deglazes everything with a mixture of white wine and Cheval Blanc beer, and then thickens to 15% cream. That’s when he adds Velveeta to get a creamy mixture, some white truffle oil, and crispy bacon bits. After everything has been placed in the crucible, he coats the pasta with homemade herbal breadcrumbs and browns the salamander platter. Macaroni and cheese served with truffle and olive puree.

Shack resto bar


Shack resto bar

Photo provided

Shack resto bar

Cheese and pulled pork

Pulled pork and cheese make a delicious duo at the Shack resto-bar on the piste de l’Eglise, in the Sainte-Foy sector. Elbows are deliciously covered in a homemade béchamel sauce made with butter, shallots, bacon bits, white wine, milk and Swiss cheese. Braised pork is then placed on top to add protein to this comforting dish, along with croutons, a few drops of truffle oil and cheese. Before serving, fry these pasta until they get a nice color and a crispy surface! This new dish on the menu is also offered as an appetizer, but without the pulled pork.

Top is here!


Top is here!

The taste of homemade pasta

In Top! (Charlesburg, Beauport, Ormieres) on Pasta with cheese fifth most popular dish. Its recipe is very simple, but the choice of ingredients ensures that its taste is authentic and reminiscent of homemade pasta. It’s a sauce made with red onion fondue, a creamy base, and strong Canadian orange cheddar, served with scubidous pasta, Italian pancetta (soon home-cooked), and shallots. The customer can then garnish their dish with parmesan, arugula, or some more shallots. Top is here! will soon open three more branches in Val-Bélair, Saint-Jean-Christostom and Levy.

Flash – Retro Bistro


Flash - Retro Bistro

Photo provided

Flash – Retro Bistro

Macaroni with four cheeses

in Pasta with cheese du Flash – Bistro Rétro combines four types of cheese bound with 35% cooking cream, then seasoned with salt, pepper and scallions. These include Parmesan, Île aux Grues Cheddar, Monterey Jack and, of course, Mozzarella for the macaroni and cheese’s characteristic elasticity. Pasta is mixed with bacon, then another protein of the client’s choice can be added for a light topping: smoked sausage, duck confit, ground beef or pulled pork. After baking, the dish is served with a salad from the chef and vegetables of the day.