ITALIAN MAC AND CHEESE
Recipe by Fabio Viviani
Yields: 4 large servings
1 lb. dry macaroni pasta
½ cup grated Parmesan cheese
1 cup grated cheddar cheese
1 cup grated fontina cheese
1/3 cup crumbled blue cheese
1 cup heavy cream
12 cloves garlic
3 Tbsp. extra virgin olive oil
2 cups panko breadcrumbs
1 bunch fresh parsley
1 lemon, zested
Salt and cracked black pepper to taste
Put the heavy cream and all the cheeses into a mixing bowl.
Add cracked pepper and pinch of salt to cream and cheese.
Put the bowl on top of a pot of boiling water on medium high and stir until the cheese is melted, set it aside.
Cook pasta in the pot of boiling water until al dente.
Drain the pasta and set aside.
Smash garlic cloves and place them in oil in a sauté pan over medium low heat and cook until soft.
Remove garlic and mix with pasta.
Mix in the cheese sauce, and put in the pot and heat for 2-3 minutes, stirring often.
While that is heating, put the breadcrumbs, parsley and lemon zest in a food processor and pulse until well combined.
Place Mac and cheese in an oven safe container and top with bread crumb mixture and bake at 400F for 15-20 minutes or until golden brown.