Gorgonzola and roast garlic macaroni and cheese

Gorgonzola and roast garlic macaroni and cheese

Posted: Updated:
Chef Billy Bowyer

>Tel: 251.593.9193

Gorgonzola and roast garlic macaroni and cheese

8 ounce elbow pasta

5 ounces gorgonzola cheese

4 ounces (1 cup) Italian blend shredded cheese

2 cups warm milk

1 table spoon of minced fresh rosemary (only use 1 teaspoon if dried)

1 tablespoon sherry

4 eggs

6 cloves roast garlic

2 teaspoons kosher salt

1 teaspoon fined ground black pepper

1 cup panko bread crumbs

As needed – extra virgin olive oil

1.  Cook pasta until al dente, drain well

2.  Pre-heat oven to 350 degrees

3.  Pour milk, rosemary and sherry into a 2 quart sauce pan and heat over med-high heat until the edges just bubble to bubble, remove from heat

4.  In a blender pulse eggs with roast garlic salt and pepper

5.  Pour a half cup of milk into the blend with it running on medium speed.  Then begin to slowly pour the rest of the heated milk into the egg mixture while the blender is running

6.  Brush bottoms and sides of a 9x9 pan with EVOO

7.  Place one half of the pasta in the bottom of the pan.  Top with half of the gorgonzola and half of the Italian cheese mix

8.  Place the remaining pasta on top of the cheese mixture.  Top with the remaining gorgonzola and Italian cheese mixture

9.  Beginning in the middle of the pan, pour the egg mixture over the pasta and work your way to the outside.  Make sure you evenly distribute the custard mixture

10.  Sprinkle the bread crumbs over the top of the pasta mixture

11.  Place in the oven on a middle rack and cook for 35-40 minutes until the custard is set in the middle

12.  Increase the heat of the oven to the broil temperature and broil until the bread crumbs become evenly browned

13.  Remove from the oven and allow pasta to rest for 5 minutes before serving

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