Macaroni and Wisconsin Asiago
INGREDIENTS
  • 1 pound cavatelli (small shell pasta)
  • 7 tablespoons butter
  • 1/4 cup flour
  • 2 tablespoons flour
  • 1 quart whole milk
  • 2 teaspoons dry mustard
  • 1/8 teaspoon cayenne pepper
  • dash hot pepper sauce
  • 1 teaspoon worcestershire sauce
  • kosher salt
  • freshly ground pepper
  • 2 cups (1/2 pound) aged WI asiago cheese -- grated
  • 1 cup (1/4 pound) sharp white cheddar cheese -- grated
  • 1 1/3 cups (5 1/2 oz) parmigiano-reggiano cheese -- grated
  • 3/4 cup flat-leaf parsley -- coarsely chopped
  • 1/3 cup chives -- minced
  • 1 cup panko
DIRECTIONS
  1. Preheat oven to 350. Butter 6 individual gratin dishes (or 1 large casserole dish).
  2. Bring large pot of salted water to boil over high heat. Cook pasta until al dente, 10-12 minutes. Drain and cool.
  3. In medium saucepan over medium-low heat, melt 6 tablespoons of the butter. Add flour and cook, stirring, 3 minutes. Whisk in milk and increase heat to high. When milk begins to boil reduce heat to medium. Cook, whisking occasionally, until thickened. Add mustard, cayenne pepper, hot pepper sauce and worcestershire sauce. Season with salt and pepper.
  4. In a large bowl, toss together pasta, sauce, asiago, cheddar, and 1 cup of the parmigiano-reggiano, the parsley and chives. Spoon mixture into baking dish.
  5. Mix together bread crumbs and remaining parmigiano-reggiano and sprinkle over pasta. Dot lightly with remaining butter and bake on middle shelf in preheated oven until crumbs are lightly browned and sauce is bubbling, 25-30 minutes.
  6. Recipe By: Matthew Kenney, Canten Restaurant, New York City
  7. Source:
  8. "Milwaukee Journal Sentinel from "Macaroni & Cheese: 52 Recipies From Simple to Sublime" by Joan Schwartz"
RECIPE BACKSTORY
Recipe By: Matthew Kenney, Canten Restaurant, New York City Source: "Milwaukee Journal Sentinel from "Macaroni & Cheese: 52 Recipies From Simple to Sublime" by Joan Schwartz"