Mighty Mac & Cheese

To this day, if there is one dish my restaurant, THE BEACH HOUSE, is still known for – it is hands down the ‘Mighty Mac and Cheese.’ I call it the FOODIES‘ version…a sophisticated and DECADENT rendition of an old time classic COMFORT food. The exquisite harmony of four white ITALIAN CHEESES melted together then gently folded into piping hot FUSILLI pasta and fantastically finished off with white TRUFFLE oil. Aaaaah you could smell each order crossing the dining room as the the server brought the TERRINE of Mac and Cheese covered by a plate to the table. It would then be turned upside down on to the plate…as the terrine was dramatically lifted – the mac and cheese would spill out steaming hot, wrapping the table in the INTOXICATING aroma of truffles. The REACTIONS of the guests were priceless – looks of ECSTASY, heart grabbing LUST and food fantasies fulfilled…it was such FUN!

I HESITATE to release this recipe only due to the chance my dear FRIENDS will no longer call me to BEGGING for the coveted RECIPE…but alas giving is receiving…and the truth is EVERYONE deserves a little food FANTASY fulfillment at HOME…

NOTE: As rich as this dish is – it is still quite nutritious and low in fat. The three dry cheeses have very low fat content and the milk and cream cheese are both low fat. The ratio of butter per serving is equivalent to apprx 1/2 tsp or less per person. If you would like you can also substitute the white pasta for whole wheat and eat it every day!

LIZA’S ‘Beach House’ Mighty MAC & CHEESE!

Serves 4-6

INGREDIENTS:

- 4 cups fusilli pasta (corkscrew pasta)

- 1 cup low fat milk

- 1/2 stick salted butter

- 1 cup grated parmasean

- 1 cup grated asiago cheese

- 1 cup grated pecorino cheese

- 4 tablespoons low fat cream cheese

- 3-4 tablespoons truffle oil – If you are not a fan of truffle oil you can always forgo the truffle – but why?

- salt (preferably truffle salt, if not then Kosher salt) & pepper to taste

**TIP: Let your guests add the salt & pepper as the cheese itself is pretty salty…it’s so delicious the way it is you may not want any!

DIRECTIONS:

SAUCE

1. Melt butter in medium sauce pan on low

2. Add milk stir until warm

3. Add cream cheese stir until mixed thoroughly and warm

4. Add Asiago cheese stir until melted

5. Add Pecorino stir until melted

6. Add Parmasean stir until melted

7. Add salt and pepper to taste

8. Keep stirring until sauce is creamy, if it get too thick add milk

9. After you strain pasta return to the pot you cooked the pasta in and slowly mix sauce into pasta

10. Add and mix in truffle oil at the very end before you serve

PASTA

1. Boil water

2. Pour 1/4 cup olive oil & 2 tblsp salt into water

3. Bring to boil and carefully add pasta

4. Cook pasta until tender

To Serve: Dish out and drizzle 1/4 tsp truffle oil on top. Try not to DIVE in head first!

** NOTE: This dish needs to be served hot! Because all the cheeses are so low in fat, if it starts to cool the cheese will harden quickly.