Karst Cave Aged Cheese and Parmesan take Mac and Cheese to a new level. Topped with panko breadcrumbs and a dash of cayenne pepper, the pasta has crunch and a delicious creaminess that is perfect for any dinner.
Cave-Aged Mac and Cheese
- 8 oz Penne Mini
- 2 cups Karst Cheese
- 1/2 cup Parmesan Cheese
- 2 cups of Heavy Cream
- 1 cup of Whole Milk
- 1/4 cup Butter unsalted
- 2 1/2 tbs AP Flour
- Salt and Pepper, To taste
- 1/4 teaspoon nutmeg
- 1 pinch of Cheyenne Pepper
- 2 tbs Butter unsalted
- 1/2 cup Panko Bread Crumbs
- 1/3 cup Karst
- 1 pinch of Smoked Paprika Picante
- 1 tsp chopped Italian Parsley
- 1 tsp sliced Chives
Pre Heat the Oven to 350F.
Cook Pasta according to the Manufacturers suggestion.
Drain and set aside DON’T WASH the Pasta
In a sauce pan melt the Butter over medium Heat, stir in the Flour to make a roux. Add the Milk and Cream slowly while stirring constantly, add the spices and the cheese cook until the cheese is melted.
In a suitable dish mix the Pasta with the Sauce and place into a casserole dish set aside.
Melt the Butter for the Topping mix the Panko, Butter, Herbs and Paprika until well blended.
Cover the Pasta with the mixture and bake until golden brown and the sauce is bubbling on the edges, about 30min.
Rest for a few minutes and serve warm