Here's a recipe that I am dying to try: Crispy Point Reyes Toma Mac-n-Cheese
(Serves 6-8)
2 cups whole milk
1 bay leaf
1 medium shallot
1 clove
5 tbsp butter
3 tbsp flour
1 pound cavatappi or elbow past- cooked al dente and cooled
1 cup Point Reyes Toma cheese, grated
1 cup fontina cheese, grated
Panko break crumbs
- Cook the pasta and set aside
- Put a pot on medium heat and melt 3 tablespoons butter. Stir in the flour gradually to make a roux. Continue stirring until flour/butter mixture is golden brown.
- Add the milk, bay leaf, clove and shallot. Simmer on low heat for 30 minutes- stirring often.
- Strain the sauce to remove the bay leaf, clove and shallot
- While the sauce is still hote add both the Toma and Fontina cheeses- stir until cheese melts.
- Add cooked pasta. Stir until pasta is well coated in sauce. Place mixture in 8 x 8 pan to create a 2" deep cake of pasta and cheese
- Refrigerate until the pasta mixture is firm.
- Remove from the fridge and cut in to 2" x 2" squares
- Coat the top and bottom of each square with Panko breadcrumbs and set aside.
- Melt the remaining 2 tbsp. of butter in a nonstick pan. Add the pasta/cheese squares, cook on medium heat until browned and crispy on both sides.
