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Carbonara Style Macaroni & Cheese
Ingredients
- 3 Tbsp. chopped shallots
- 12 oz. pancetta, julienned
- 1 package Instant Alfredo Sauce Mix
- ¼ tsp. ground nutmeg
- 3 tsp. Reserve Collection Vegetable Base (No Added MSG, Gluten Free)
- 3 lbs. gemelli pasta
- ¾ tsp. ground black pepper
- 24 oz. water
- 7 oz. asiago cheese, shredded
- 2 quarts milk
- 1/3 cup Parmesean cheese
- Bread Crumb Topping :
- 2 Tbsp. fresh chopped parsley
- 2 Tbsp. Parmesan Cheese
- 2 oz. olive oil
- 8 oz. panko bread crumbs
Instructions
- 1 Bring milk to a simmer and whisk in RC Instant Alfredo Sauce then reserve.
- 2 In a hot sauté pan add julienned pancetta and shallots, sauté until pancetta is lightly browned.
- 3 Combine the RC Reserve Collection Vegetable Base and water then add to pancetta, bring mixture to a simmer & reserve.
- 4 Cook the gemelli pasta in salted water until it is just al dente and strain do not rinse or shock the pasta.
- 5 In a mixing bowl combine prepared RC Instant Alfredo Sauce, browned pancetta, shallots & RC Reserve Collection Vegetable Base mixture warm al dente pasta, cheeses and seasonings and blend until all ingredients are incorporated and portion into 3 – 2½ inch deep half hotel pans.
- 6 Blend the Bread Crumb Topping ingredients together and sprinkle on top of each pan.
- 7 Bake the pans in a 350°F oven for 20-25 minutes or the center reaches 165°F & topping is a golden brown.