Email to Cat      

Mezza Mac & Cheese

Source of Recipe


Chef Paul Jalaf, Mezza Restaurant






List of Ingredients



• 2 lbs. orecchiette (little ear) pasta
  
• 8 ounces Velveeta Cheddar Cheese block, cut into cubes
  
• 8 ounces heavy cream
  
• 1/4 cup mozzarella cheese
  
• 1/4 cup Fontina cheese
  
• 1/4 cup grated Parmesan cheese
  
• 2 Tbsp toasted bread crumbs (optional)
  






Instructions



1. Cook pasta in plenty of boiling salted water until it is al dente, or done, but still firm to the tooth. Strain, but don't rinse.
   
   
2. Meanwhile, melt Velveeta cubes in large saucepan with 3 tablespoons of the pasta water on low heat. Keep stirring until the cheese is smooth and completely melted. Add heavy cream and bring to a boil. Keep stirring, so the cheese does not stick to the pan or burn. When the cream starts to thicken slightly, reduce to a simmer.
   
   
3. Add cooked and drained pasta to cheese mixture, and stir while adding the mozzarella and Fontina cheeses. Keep stirring gently until all of the cheese is melted and the sauce is thick and smooth. Place in large bowl; dust with Parmesan cheese and garnish with toasted bread crumbs.
   
   Serves 4