ASIAGO PDO Mac and Cheese

This Mac and Cheese combines two different ages of Asiago PDO to create a savory and creamy sauce that will have everyone in your family clamoring for seconds.

Difficulty: Easy

Cook Time: 1 hour

Serves: 6-8 Servings

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Grate the Fresh Asiago and Asiago Vecchio. Combine in a medium bowl and set aside.

3. In a large pot of boiling, salted water, cook pasta to al dente following package instructions. Drain and set aside.

4. While pasta is cooking, make sauce in a large saucepan. Melt butter over medium heat. Whisk in flour and stir frequently until mixture is lightly colored and lump-free, about five minutes.  Stir in milk, onion, nutmeg, salt and pepper. Simmer on low for eight minutes, stirring occasionally.

5. Stir in three quarters of the cheese mixture, salt and pepper. Fold the macaroni into the mix and pour into a 2-quart (2 l) casserole dish. Sprinkle with remaining cheese.

6. For the topping: melt 3 tablespoons (35 g) butter in a small pan and add breadcrumbs and toss to coat. Top macaroni with the crumbs.

7. Bake until topping is golden brown and bubbly around the edges, 30-35 minutes. Remove from oven and rest ten minutes before serving.

INGREDIENTS

12 ounces (340 g) Fresh Asiago PDO

4 ounces (115 g) Asiago Vecchio PDO

8 ounces (225 g) elbow pasta

3 tablespoons (35 g) unsalted butter

3 tablespoons (20 g) flour

24 ounces (710 ml) 3 cups whole milk

2.5 ounces (70 g) ½ cup finely diced yellow onion

½  teaspoon (2 g) ground nutmeg

¼  teaspoon (2 g) salt

½ teaspoon (2 g) ground black pepper

FOR THE TOPPING

3 tablespoons (35 g) unsalted butter

1 cup (60 g) Panko bread crumbs

INGREDIENTS

12 ounces (340 g) Fresh Asiago PDO

4 ounces (115 g) Asiago Vecchio PDO

8 ounces (225 g) elbow pasta

3 tablespoons (35 g) unsalted butter

3 tablespoons (20 g) flour

24 ounces (710 ml) 3 cups whole milk

2.5 ounces (70 g) ½ cup finely diced yellow onion

½  teaspoon (2 g) ground nutmeg

¼  teaspoon (2 g) salt

½ teaspoon (2 g) ground black pepper

FOR THE TOPPING

3 tablespoons (35 g) unsalted butter

1 cup (60 g) Panko bread crumbs

PREPARATION

1. Preheat oven to 350°F (180°C).

2. Grate the Fresh Asiago and Asiago Vecchio. Combine in a medium bowl and set aside.

3. In a large pot of boiling, salted water, cook pasta to al dente following package instructions. Drain and set aside.

4. While pasta is cooking, make sauce in a large saucepan. Melt butter over medium heat. Whisk in flour and stir frequently until mixture is lightly colored and lump-free, about five minutes.  Stir in milk, onion, nutmeg, salt and pepper. Simmer on low for eight minutes, stirring occasionally.

5. Stir in three quarters of the cheese mixture, salt and pepper. Fold the macaroni into the mix and pour into a 2-quart (2 l) casserole dish. Sprinkle with remaining cheese.

6. For the topping: melt 3 tablespoons (35 g) butter in a small pan and add breadcrumbs and toss to coat. Top macaroni with the crumbs.

7. Bake until topping is golden brown and bubbly around the edges, 30-35 minutes. Remove from oven and rest ten minutes before serving.

To learn more about Asiago PDO click here