Noah Oliphant :: Recipes :: Parrano Mac n Cheese

A fancy twist on an old time favorite. Parrano is kind of like a mix between gouda and parmasan. It melts great.

Yield: 8
Prep time: 45 Minutes
Cook Time: 30 Minutes
Course: Side Dishes/Vegetables

Ingredients:

• 8 oz Parrano - Grated
• 4 oz Mimolette - Grated (or Cheddar)
• 4 oz Gruyere - Grated (or Swiss)
• 12 oz Milk
• 1/2 Small Yellow Onion - Diced
• 1 Shallot - Diced
• 1 Clove Garlic - Diced
• 3 Tbsp Flour
• 6 Tbsp Butter
• 1 Tsp Paprika
• 4 Tbsp Bread Crumbs (I like Panko)
• 1/2 lb Pasta
• 1 Tsp Salt
• 1 Tsp Pepper

Instructions:

Preheat your oven to 365 F. 

Boil some water and cook the pasta al dente. 

While the pasta cooks, heat 3 tablespoons of butter in a medium-large pot.  Stir in the flour and whisk the lumps out.  Add the paprika, salt, and pepper and cook for five minutes, whisking constantly.  Add onion, shallot, and garlic and let cook for 3 minutes.  Add milk and simmer for 10 minutes.

Add 3/4 of the cheese and whisk together.  I'm pretty sure you could put this stuff on anything and it would be delicious. 

In another pot or skillet melt the remaining 3 tablsepoons of butter.  Toss in the bread crumbs to coat.

Fold the pasta into the cheese sauce and then pour the whole mess into a heave casserole dish.  Scatter the remaining 1/4 of the cheese on top and then cover with the bread crumbs.

Bake for 30 minutes.  Then turn the broiler on high and brown the top.  Should only take 3-4 minutes.  Let sit for 10 minutes before serving.