Bacio® Macaroni and Cheese


  1. In a saucepan over medium heat add heavy cream and whisk in chicken base, garlic powder, and onion powder. Simmer for 4-5 minutes.
  2. Whisk in cheese to cream mixture until thickened. In a bowl pour this over the cooked pasta.
  3. Transfer the pasta mixture to a half pan greased with butter. 
  4. In a bowl combine breadcrumbs, parmesan cheese, and olive oil.
  5. Sprinkle the breadcrumb mixture over the top of the pasta.
  6. Heat oven to 400®. Oil a sheet of foil cover pasta pan. Bake for 20 minutes. Remove foil and cook for an additional 10 minutes then serve.


  • 1 lb Piancone Epicureo® trombette pasta, cooked
  • 1 qt Nature's Best Dairy® Cream, Heavy
  • 3 cups Bacio® mozzarella and provolone cheese, shredded
  • 1 tbsp Roma® garlic powder
  • 1 tbsp Roma® onion powder
  • 2 tbsp West Creek® Base, Chicken
  • 1/4 tsp Roma® Black Pepper, Ground
  • 3 cups Roma® Italian breadcrumbs
  • 2 cups Raffinato® Cheese Grated, Parmesan
  • 1/2 cup Piancone Epicureo® unfiltered extra virgin olive oil