FARMINGTON, Conn — Chef Zach Schuman from Butchers & Bakers in Farmington is in the FOX61 kitchen, showing us how to make delicious triple-cheese mac and cheese for Thanksgiving dinner!
Butchers & Bakers is the 12th restaurant venture from the Locals 8 Restaurant Group. Located in The Exchange in Farmington, the restaurant houses twin coal-fired ovens, three full bars, and one of central Connecticut’s largest outdoor patios. Learn more about the restaurant and see their menu here.
Triple-Cheese Mac & Cheese
Ingredients
1 lb of shell pasta
1 qt of heavy cream
1/4 cup of parmesan cheese
1/4 cup of white cheddar cheese
1/4 cup of smoked gouda cheese
2 tablespoons of salt + 1/4 cup of salt
2 tablespoons of olive oil
Instructions
In a large pot, boil 2.5 quarts of water with your 1/4 cup of salt and 2 tablespoons of olive oil.
Once the pasta is al dente, strain it and set aside to rest.
In a medium sauce pot, add the heavy cream and reduce by half on medium heat.
Once the cream is reduced, add the 2 tablespoons of salt and all 3 cheeses; whisk until smooth.
Add the pasta and cheese sauce once the cheese is whisked and smooth. Toss all the shells around the cheese sauce and serve.
For a creamier mac & cheese, serve as it. For a crispier dish, add the mac & cheese to a casserole dish, bake on 350F for 10-15 minutes with a mixture of 3 cups of panko, 1 cup of parmesan, and 1 tablespoon of salt.
Enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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