Three decadent versions of Mac n’ Cheese

Three decadent versions of Mac n’ Cheese

1) Pears and blue cheese

Published March 2, 2016

1) Pears and blue cheese

Pasta with gorgonzola and fried pears

Authors Wienstein & Gavino’s

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Ingredients

• 1 onion, chopped

• 2 peeled and diced pears

• 1 lb. al dente penne pasta

225g shredded white cheddar

• 225 g grated mozzarella

• 115 g chopped gorgonzola

• ½ cup flour

• 2 cups of milk

• 3 tbsp. butter

• Salt pepper

• Roasted and crushed walnuts

• Honey

Training

In a saucepan, caramelize the onions over low heat for 30 minutes, stirring occasionally. Eight minutes before the end of cooking, add the pears. Salt and pepper.

Add flour, milk and cheese and stir until cheese is melted. Add salt and pepper to taste.

Mix sauce with pasta and cook mixture in oven preheated to 350℉ for 20 minutes. Sprinkle with blue cheese and walnuts, then drizzle with honey.

Makes 2-3 generous servings.

2) Classic with a twist

cheese noodles

EVOO

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Ingredients

• For pasta:

• 400 g all-purpose flour

• 4 whole eggs

• 2 tbsp. l olive oil

Mix the ingredients until a thick paste forms. Leave overnight in the refrigerator. Roll the dough with a rolling pin, then cut it into strips three inches wide and 1/2 inch wide.

• For sauce:

• 2 tbsp. butter

• 2 tbsp. powder

• 500 ml 35% cream

• 500 ml milk

• 250 g strong cheddar

• Nutmeg, salt and pepper

• For decoration

• 150 g crumbled bacon

• 150 g breadcrumbs

Make a dressing with flour and butter, then add liquids. Let thicken while stirring and add cheese. Season.

Add sauce to pasta (boiled in well-salted water). Put in oven at 350℉. Cover with a mixture of bacon and breadcrumbs and bake for 8-10 minutes.

Makes 2-3 generous servings.

3) Exquisite and sharp

Chicken sriracha, popcorn, macaroni and cheese

By cheese

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Ingredients

• For chicken with popcorn

• 2 chicken breasts, cut into small pieces

• 500 ml buttermilk

• Powder

• Salt pepper

• 1 cup sriracha sauce (Asian hot sauce)

• ¾ cup chili sauce

Leave the chicken in the buttermilk overnight. Drain the water, then roll the pieces in flour. Season with salt and pepper, then fry until the chicken is golden brown. Mix chili and sriracha sauces and add chicken pieces.

• For cheese sauce

• 4 tsp. butter

• 4 tsp. powder

• 2 liters of milk

• 1 cup soft orange cheddar

• 1 cup soft white cheddar

• 1 cup strong cheddar

• 1 s. strong mustard

• 1 s. paprika

• 1 cauliflower inflorescence baked in the oven.

• ½ cup green peas

Breadcrumbs

Make a roux with butter and flour. Gradually add milk while stirring. When the bechamel thickens, add the cheese, mustard and paprika. Stir until you get a creamy sauce. Add pasta (500 g pasta boiled in salted water) and garnish with popcorn chicken. Sprinkle with breadcrumbs and grated cheese to taste.

Makes 2-3 generous servings.