Travino Wine & Grille in Williamsburg whipped up this cheesy heaven at the 2010 Old Mission Winery Great Mac n' Cheese Bakeoff. Make it at home or order it up at Travino.
Read more about the Great Mac n' Cheese Bakeoff.
Alfredo Sauce 1½ ounces butter
1½ ounces flour
2 tablespoons chopped garlic
2 tablespoons olive oil
roux (see recipe below)
4 cups heavy cream
½ teaspoon white pepper
1/4 teaspoon nutmeg
2 teaspoons kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco
1 cup chicken stock (can be
omitted if making vegetarian) ½ teaspoon roasted garlic powder
Asiago Breadcrumbs 2 cups breadcrumbs (panko work best)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon herbes de Provence
¼ cup olive oil blend 1 cup grated Asiago cheese
Mac & Cheese 1 pound elbow macaroni, cooked
according to box instructions,
½ pound cooked chopped pancetta
(Italian bacon) or regular bacon
½ cup shredded Asiago cheese
½ cup shredded pecorino
½ cup shredded Parmesan
1 quart Alfredo sauce 2 cups Asiago breadcrumbs
Melt the butter in a saucepan on low heat. Fold in the flour and cook on low heat to make roux that is blonde in color and smells like toasted almond. Remove from heat and whisk into simmering sauce to thicken. In a heavy pan, sweat garlic in oil, stir 1 minute. Add all remaining ingredients except roux and bring to the scalding point. Stir in roux until sauce is thickened. Bring to a low boil and simmer 5 minutes. Cool and refrigerate until ready to finish the mac & cheese.
Asiago Bread Crumbs:
Mix well and refrigerate
Mac & Cheese:
In a large nonstick skillet, sauté bacon, add Alfredo sauce till hot, add pasta, sauté until hot, add shredded cheese and top with breadcrumbs. Serves 8 to 10 people.