The epitome of comfort food, Charleston’s Cru Cafe’s Mac and Cheese uses Orecchiette pasta cooked in a creamy four-cheese sauce that is baked until it’s lightly brown on top and has developed a caramelized cheesy crust that will melt in your mouth.
18 Pinckney St
Charleston, SC 29401
Phone: (843) 534-2434
Definitely try this at home! This Four Cheese Macaroni is easy to make and delicious:
2 qt Heavy Cream (reduced in half)
1 lb Pasta (we use orecchiette)
1 cup Pepper Jack (hand grated)
1 cup Aged Cheddar (hand grated)
1 cup Fontina (hand grated)
1 cup Mozzarella Cheese (hand grated)
1/4 cup Olive Oil
FOR FINAL COOKING
1/2 cup Pepper Jack (hand grated)
1/2 cup Aged Cheddar (hand grated)
1/2cup Fontina (hand grated)
1/2 cup Mozzarella Cheese (hand grated)
Salt and pepper
Preheat oven to 375 degrees
Reduce cream slowly to half in a medium size sauce pan. Cook the pasta in salted water el dente. Cool down rapidly in cold water then drain all excess water. Coat the pasta lightly in Olive Oil to prevent sticking. Set aside.
Grate all the cheeses by hand keeping them separate. It is important to grate all the cheese by hand. Pre-bought grated cheese tends to have corn starch added to the cheese. This will change the texture of your final product. When the cream is reduced whisk in the cheeses, (all one cup cheeses), under a low heat until fully melted. Set aside off the heat.
Add together in a big mixing bowl the rest of the cheese, pasta and cheese sauce. Add salt and pepper to taste and mix very well without breaking up the pasta. Add final ingredients to a casserole pan and bake at 375 degrees until lightly brown on top.
Recipe courtesy of Taylor Weissman, South City PR