Circa 20+ years ago, my sis and I made this recipe in our townhouse in La Puente and it was a hit. I don't recall the original recipe inspiration, but who cares as long as it's good - or in this case, really damned good. The Menage-a-Trois refers to the use of 3 cheeses. Doesn't get sexier than that!
Ingredients:
1 12-oz. pkg. shell or large macaroni pasta
10 oz. (2 3/4 cups) shredded cheese: 5 oz. white cheddar or Monterey jack & 5 oz. extra sharp smoked cheddar
1 cup panko bread crumbs
3 tbsp. unsalted butter
3 1/2 tbsp. flour
1/2 tsp. paprika
3 cups heavy cream
1/4-1/2 cup water
1 tsp. salt
1 tbsp. Worcestershire sauce
Shredded Parmesan cheese
1. Preheat oven to 375F.
2. Cook pasta in lightly salted water until al dente. Drain & set aside.
3. Combine the shredded cheeses in a bowl and set aside.
4. Combine 3/4 cup of the shredded cheese and the panko bread crumbs together in a bowl and set aside.
5. For the roux: In a saucepan, melt butter over medium low heat. Stir in the flour and paprika. Cook the roux, stirring constantly with a whisk or wooden spoon, for about 3 minutes. Whisk in the cream, water, and salt. Bring sauce to a boil; reduce heat to a simmer and cook another 2-3 minutes, whisking occasionally. Remove from heat.
6. Add the cooked pasta, Worcestershire sauce, and remaining 2 cups of shredded cheese to the sauce and stir to combine.
7. Pour the mixture into a buttered 2-qt. casserole or baking dish. Sprinkle the top with the panko-cheese mix and top with some shredded Parmesan.
8. Bake 20-30 minutes or until golden and bubbling. Let stand 10 minutes before serving.
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