Ingredients: 3 ounces Butter
8 ounces Shallots
8 ounces Roasted Garlic
3 ounces Flour
0.5 gallon Milk
2 pounds Black Diamond Cheddar
8 ounces Blue Cheese
2 pounds Quattro Formange (bag mix)
.25 ounce Salt
.0025 ounce White Pepper
5 pounds Penne Pasta (Cooked)
1 cup Gremulata
1 cup Panko Bread Crumbs
Preparation:
- Heat Butter in a rondou, add shallots when hot.
- When shallots are clear, add garlic. When you can smell the garlic add the heavy cream, bring to a simmer.
- Add flour to make a roux.
- With an immersion blender, add the cheeses in order (Do Not Boil)
- Add salt to taste.
- Put pasta in a pan, cover with sauce, top with the 8 oz. of cheddar, top with the panko bread crumbs.
- Toast off in the oven.
Michele Atwood is the Owner/Editor of The Main Street Mouse and its subsidiaries. Co owner of the House of Mouse Expo & Lost Princess Apparel. Author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?”
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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