Details
| Serves |
To Be Calculated |
| Total |
To Be Calculated |
| Prep |
To Be Calculated |
| Cook |
To Be Calculated |
| Active |
To Be Calculated |
| Difficulty |
To Be Calculated |
| Tags |
type-appetizer ingredient-pasta ingredient-milk ingredient-cheese |
Equipment
- Large skillet
- Stock pot
- Sauce Pan
- Sheet pan
- Silicone spatula
- Ladle
- Shallow bowls
- Small bowls for mise en place
<aside>
<img src="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" alt="https://prod-files-secure.s3.us-west-2.amazonaws.com/f38711d4-66aa-49f9-abea-2322a123578a/007d4095-f0b8-422f-82e4-f039eb9fa194/info.png" width="40px" /> White Chocolate Mac’n’Cheese
</aside>
Ingredients
Main
Cheeses
- 1 c White Chocolate Chips
- 2 c Sharp Cheddar, shred
- 2 c Gruyere, shred
- 2 c Fontina, shred
Dairy
- 4 c Milk, whole
- 2 c Half-n-Half
- 2 T Sage
- ¼ t Nutmeg
- 2 t salt
- ½ t pepper
Roux
- ½ c Butter, unsalted
- ½ c All-Purpose Flour
Instructions
Prep
- Bring salted water to boil in stock pot
- Simmer Dairy with seasoning in sauce pan
Cook
- Preheat oven to broil
- Cook pasta in stock pot, strain
- Cook Roux in skillet until blonde, strain Dairy in, and cook to thicken into Béchamel
- Remove Béchamel from heat, stir in Cheeses until melted to make a Mornay sauce
- Stir in pasta to evenly coat
Finish
- Bake pork belly to reheat
- Fill bowls with pasta, top with panko, and broil to toast
