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Pasta and Potatoes and Cheese Deluxe

Source of Recipe


Larry Brown






List of Ingredients



• 1 lb. russet potatoes
  
• 1/2 tsp salt
  
• 12 ounces elbow macaroni
  
• 4 Tbsp extra-virgin olive oil, divided
  
• 1 Tbsp minced garlic
  
• 1 cup whipping cream
  
• 2 cups milk
  
• 1/2 tsp freshly ground black pepper
  
• 1/8 tsp cayenne
  
• 4-1/2 ounces blue cheese, crumbled
  
• 8 ounces sharp Cheddar cheese, grated
  
• 3 slices sourdough bread, crusts trimmed and removed
  
• 1/2 cup blanched almonds
  
• 3 Tbsp butter, melted
  






Instructions



1. Peel potatoes and cut into 1/4-inch pieces. Place in a bowl of cold water.
   
   
2. In a large saucepan, bring 3 quarts of water to a boil. Add salt and macaroni. Cook for 5 minutes, stirring occasionally. Drain potatoes and add to macaroni. Return to boil, then cook 1 minute. Drain well and toss macaroni and potatoes with 2 tablespoons of the olive oil in a large mixing bowl.
   
   
3. Combine remaining 2 tablespoons olive oil and garlic in saucepan and cook over medium heat for 2 minutes. Add cream, milk, black pepper and cayenne pepper. Increase heat and bring to a boil, stirring constantly. Cook 1 minute. Remove from heat and stir in blue cheese and Cheddar cheese until partially melted. Mix sauce with macaroni and potatoes, then place in a 3-quart baking dish.
   
   
4. In a food processor, pulse bread cubes and almonds until combined into crumbs. Add melted butter and pulse again until combined.
   
   
5. Sprinkle crumbs over macaroni and potatoes, then bake in a preheated 375-degree oven for 40 minutes, or until mixture is bubbling and top is golden brown.
   
   Makes 8 servings.