Townhouse Mac & Cheese

By rossboys

On the Detroit Townhouse menu. 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
• 1/4 c white wine
• 1 qt heavy whipping cream
• 1/2 lb (1 1/2 pkgs) Boursin cheese (herb or herb & garlic variety)
• 3/4 lb mascarpone cheese
• salt and freshly ground black pepper to taste
• 3 Tbsp corn starch
• 2 Tbsp water
• PASTA
• 4 qts 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

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 to the pot and bring to a simmer over medium heat. Simmer 5 minutes. Whisk in the Boursin and mascarpone cheeses to the sauce. Continue cooking until the cheeses melt. Season the sauce with salt and pepper to taste being careful not over season.

In a small bowl combine the corn starch 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 over thicken 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 ingredients 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 cheese and Parmesan crumble and place in oven on middle rack. Broil until the top is golden brown.