Parmesan Artichoke Mac & Cheese
Inspired by NYTimes Pimento Mac and Cheese by Vallery Lomas
Submitted by Harvie Warehouse Manager, Jordan Mason
Ingredients
10 Tablespoons Unsalted Minerva Butter
Jacobson Pure Fine Italian Sea Salt
Burlap and Barrel Robusta Black Pepper
1 package Vera Fusilli Pasta
1 Shallot (diced)
2 Slices Mediterra Farm Bread
1/2 cup Small Valley Milling All-purpose Flour
1 teaspoon Burlap and Barrell Smoked Pimenton Paprika
4 cups Twin Brook Cream Top Milk
1 block Kiss of Kerry Cheese (grated)
1 block Oasis Sharp Cheddar Cheese (grated)
1 container Sprezzatura Parmesan Artichoke Dip
Instructions
Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish with butter.
Put the 2 slices of farm bread in the toaster until golden brown. Let cool, then put into a food processor until bread crumbs are fine.
Bring a large pot of salted water to a boil, then add the pasta and cook as directed on the package until al dente.
Meanwhile, melt 2 tablespoons of butter in a small skillet over medium heat. Add the bread crumbs and cook until golden brown and toasted, about 3-5 minutes. Let cool.
Melt the remaining 8 tablespoons of butter in a large pot over medium-high heat. Add the shallots and cook until softened. Season with salt and pepper. Add the flour and paprika and cook for 1 minute.
Slowly add the milk to the pot while whisking to avoid lumps. Simmer and continue to whisk for 5-7 minutes or until thickened.
Add the cheese and artichoke dip. Stir until smooth and melted. Season with salt and pepper.
Combine with the cooked pasta and transfer to the baking dish. Spread evenly then top with the bread crumbs.
Bake until golden brown and bubbling, about 20.-25 minutes.
Allow to cool for 10 minutes, then enjoy!