Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

MEZZA MAC & CHEESE




Source of Recipe


Mezza chef/owner Paul Jalaf


List of Ingredients




2 pounds 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 tablespoons toasted bread crumbs, optional

Recipe



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.

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. Add cooked and drained pasta to cheese mixture and stir while adding the mozzarella and Fontina cheeses.

Keep stirring gently until all the cheese is melted and sauce is thick and smooth.

Place in large bowl and dust with Parmesan cheese and garnish with toasted breadcrumbs.

Serves 4.