Bacio® Macaroni and Cheese
Bacio® Macaroni and Cheese
Directions
- In a saucepan over medium heat add heavy cream and whisk in chicken base, garlic powder, and onion powder. Simmer for 4-5 minutes.
- Whisk in cheese to cream mixture until thickened. In a bowl pour this over the cooked pasta.
- Transfer the pasta mixture to a half pan greased with butter.
- In a bowl combine breadcrumbs, parmesan cheese, and olive oil.
- Sprinkle the breadcrumb mixture over the top of the pasta.
- 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.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
