NOTE: As rich as this dish is – it is still quite nutritious and low in fat. The three dry cheeses have very low fat content and the milk and cream cheese are both low fat too. The ratio of butter per serving is equivalent to approx 1/2 tsp or less per person. If you would like you can also substitute the white pasta for whole wheat and eat it every day!
LIZA’S ‘Beach House’ Mighty MAC & CHEESE!
Serves 4-6
INGREDIENTS:
– 4 cups fusilli pasta (corkscrew pasta)
Colorful Confetti pasta adds pizazz!!
– 1 cup low fat milk
– 1/2 stick salted butter
– 1 cup grated parmasean
– 1 cup grated asiago cheese
– 1 cup grated pecorino cheese
– 4 tablespoons low fat cream cheese
– 3-4 tablespoons truffle oil – If you are not a fan of truffle oil you can always forgo the truffle – but why?
– Salt (preferably truffle salt, if not then Kosher salt) & pepper to taste
**TIP: Let your guests add the salt & pepper as the cheese itself is pretty salty…it’s so delicious the way it is you may not want any!
DIRECTIONS:
SAUCE
1. Melt butter in medium sauce pan on low
2. Add milk stir until warm
3. Add cream cheese stir until mixed thoroughly and warm
4. Add Asiago cheese stir until melted
5. Add Pecorino stir until melted
6. Add Parmesan stir until melted
7. Add salt and pepper to taste
8. Keep stirring until sauce is creamy, if it get too thick add milk
9. After you strain pasta return to the pot you cooked the pasta in and slowly mix sauce into pasta
10. Add and mix in truffle oil at the very end before you serve
PASTA
1. Boil water
2. Pour 1/4 cup olive oil & 2 tblsp salt into water
3. Bring to boil and carefully add pasta
4. Cook pasta until tender
To Serve: Dish out and drizzle 1/4 tsp truffle oil on top. Try not to DIVE in head first!
** NOTE: This dish needs to be served hot! Because all the cheeses are so low in fat, if it starts to cool the cheese will harden quickly.
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