Miami Macaroni & Cheese
By Chefs Andrea Curto-Randazzo and Frank Randazzo
If April has you wishing for warmer weather this recipe for Miami Macaroni & Cheese should hit the spot! It was created by chefs Andrea Curto-Randazzo and Frank Randazzo of Talula Restaurant and Creative Tastes Catering in Miami Beach, Fla.
The recipe combines Wisconsin Parmesan and Fontina Cheese with pancetta to create a rich and creamy yet flavorful cheese sauce; perfect for coating the rotini pasta. A simple topping of buttery breadcrumbs provides a pleasant crunch. Enjoy!
Miami Macaroni & Cheese
Serves 12
Ingredients:
2 cups diced pancetta (1/4 inch)
3/4 loaf baguette (dry)
2 sticks unsalted butter, to taste
1 1/2 pounds rotini pasta
3 pints (6 cups) heavy cream
2 cups (about 8 ounces) finely grated Wisconsin Parmesan Cheese
12 ounces Wisconsin Fontina Cheese, cut into 1/4-inch cubes and chilled
Salt and pepper, to taste
Cooking Directions:
Preheat the oven to 375°F. On a baking sheet with sides, cook the pancetta for 6 to 8 minutes or until just crispy. Drain the grease and set aside.
Crush and crumble the baguette (you may use a food processor), until semi-fine, to make breadcrumbs. In a large sauté pan, melt the butter over medium heat. Add the breadcrumbs and toast (tossing), until golden brown. Set aside.
Cook the pasta until al dente, cool, and set aside in a large mixing bowl.
In a hot saucepot, add heavy cream and bring to a boil. Simmer and reduce by one-third. Slowly whisk in 1 1/4 cups of the Parmesan, add pancetta. Continue reducing slightly until the consistency is thick and creamy.
In the large mixing bowl with the cooked pasta, add the cream mixture along with the Fontina Cheese. Toss quickly and season with salt and pepper to taste. Pour the mixture into lightly buttered individual casserole baking dishes (5- to 6-ounce dishes). Top with the breadcrumbs and remaining parmesan cheese. Bake for 12 to 15 minutes. Remove and serve hot.
Note: You may also use one large casserole dish for this recipe.
