Mighty Mac ‘n Cheese
Liza’s Mighty Mac ‘n Cheese
To this day, if there is one dish my restaurant, The Beach House, is still known for – it is hands down the ‘ Mac and Cheese.’ It is indeed the foodies‘ version of a classic dish – a sophisticated and decadent rendition of an old time comfort food. The exquisite harmony of four white Italian cheeses melted together, then gently folded into piping hot fusili pasta and fantastically finished off with white truffle oil. Aaaahhhh you could smell each order crossing the dining room as the the server brought the individual terrine of Mac and Cheese, covered by a plate, to the table. The terrine would then be turned upside down on to the plate and dramatically lifted – the mac and cheese spilling out, steaming hot, wrapping the table in the intoxicating aroma of creamy cheese and truffle. The reactions of the guests were priceless – looks of ecstasy, heart grabbing lust and food fantasies fulfilled. It was such fun!
Liza’s Mighty Mac ‘n Cheese Recipe
I hesitate to release this recipe only due to the chance my dear friends will no longer call me begging for the coveted recipe. But alas giving is receiving and the truth is everyone deserves a little food fantasy fulfillment at home!
From my kitchen to yours ~ XO L
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 gets 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
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 and a pinch of salt and pepper on top. Try not to dive in head first! For a fun appetizer serve in a martini glass.
* 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.
** 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!
– 4 cups fusilli pasta (corkscrew pasta) colorful confetti pasta adds pizazz!
– 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 or Pink Himalayan salt) & fresh ground 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!