Townhouse Mac & Cheese

By rossboys

On the Townhouse Detroit, menu, the Mac & Cheese is described as: Mac & Cheese/Boursin Mascarpone Sauce/Parmesan Cracker Crumble/Aged Cheddar Cheese. It's the combination of all those cheeses in a cream sauce that make Townhouse's Mac & Cheese a winner. One staffer called Townhouse's Mac & Cheese as addictive as Girl Scout cookies. Every bite has you craving more. If you cannot find orecchiette pasta in your local grocer, you can substitute fusilli, penne, rigatoni or macaroni.

Ingredients

• Sauce
• 2 Tbsp vegetable oil
• 1 small shallot, peeled, finely chopped
• 1 lg clove garlic, peeled, finely chopped
• 3/4 C white wine
• 1 qt (4 C) heavy whipping cream
• 1/2 lb (1 1/2) pkg) Boursin cheese (herb or herb and garlic variety)
• 3/4 lb mascarpone cheese
• Salt and freshly ground black pepper to taste
• 3 Tbsp cornstarch
• 2 Tbsp water
• Pasta
• 4 qt water
• 2 lbs dry orecchiette pasta
• 2 Tbsp kosher salt
• Garnish
• 1 C grated Parmesan cheese
• 1 C butter crackers (like Ritz)
• 3 Tbsp melted unsalted butter
• 1 1/2 C aged white cheddar cheese

Details

Servings 6
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

To make the sauce: In a medium stock pot, heat the vegetable oil on low heat. Add the shallots and garlic and slowly saute until lightly translucent, about 2-3 minutes. Increase heat to medium and add white wine and deglaze pot. Continue cooking until the wine is reduced by half. Slowly whisk in the heavy whipping cream and bring to a simmer over medium heat. Simmer 5 minutes. Whisk in the Boursin and mascarpone cheeses. Continue cooking until the cheeses melt. Season the sauce with salt and pepper to taste being careful not to overseason.

In a small bowl combine the cornstarch and water to create a slurry. Slowly whisk the slurry into the sauce. Continue cooking, while whisking, until the sauce is thickened enough to just barely coat the back of a spoon. Do not overthicken sauce. Remove from the heat and set aside.

To make the pasta: In a large stock pot, heat water to a boil. Add the salt to boiling water and then add pasta. Cook pasta until al dente according to package directions, about 9-10 minutes. Drain, do not rinse.

To make the crumble: In a food processor or in a large mixing bowl using your hands, combine all ingredient and crush to desired consistency. Mix together thoroughly.

To serve: Preheat the broiler to low. Place the sauce over low heat and add the cooked pasta. Stir to combine and heat through. Spoon the pasta mixture into individual ramekins (or desired serving dish). Top with aged cheddar and Parmesan crumble and place in oven on middle rack. Broil until the top is golden brown.