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Trinculo's Cafe has won the award! October 7, 2001 We're digging deep into our recipe vault to bring you a sumptuous and indulgent method for making macaroni & cheese. This dish is at best a distant cousin of the delicious but down-to-earth variety most of us are familiar with. You'll want to have some buttery garlic bread, a delicate salad - perhaps baby spinach leaves with radicchio - and a chilled bottle of dry white wine to round out the meal. Buon'appetito!
Old World Macaroni & Cheese 1 lb. fresh cheese tortellini 3 TBSP. unsalted butter 2 1/2 TBSP. flour 1 3/4 cups whole milk 1 crushed garlic clove 1/4 tsp. salt 1/4 tsp. black pepper 2 TBSP. Parmesan cheese (we grate ours fresh) 3/4 cup grated sharp cheddar cheese, divided into 1/2 and 1/4 cup measures 2 TBSP. chopped fresh parsley 1 TBSP. fine bread crumbs Preheat the broiler and butter a shallow heatproof casserole. Cook tortellini. While tortellini is cooking, melt butter over medium heat. Whisk in flour and cook until smooth and bubbly - about 1 minute. Gradually whisk in milk, garlic, salt and pepper. Cook, stirring constantly, until thickened and just beginning to boil. Reduce heat and simmer for 2 minutes. Drain cooked tortellini and set aside. Combine 1/4 cup cheddar and the bread crumbs. Remove roux from heat and discard the garlic. Stir in 1/2 cup cheddar and all the Parmesan. Mix well and add tortellini and parsley. Transfer to buttered casserole and sprinkle the top with the cheddar-crumb mixture. Broil 1 to 2 minutes until the top is golden.Click here to see another recipe. Click here to check out the current column & recipe. Exploring the Epicurean with The Stray Gourmet is sponsored by Regina's Lair: The Smile of The Tiger
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