Travino Wine & Grille in Williamsburg whipped up this batch of cheesy heaven at the Great Mac n’ Cheese Bakeoff in 2010. We got the mac & cheese recipe so you can make it at home.
- 1½ ounces butter
- 1½ ounces flour
- 2 tablespoons chopped garlic
- 2 tablespoons olive oil
- roux (see recipe below)
- 4 cups heavy cream
- ½ teaspoon white pepper
- 1/4 teaspoon nutmeg
- 2 teaspoons kosher salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco
- 1 cup chicken stock (can be omitted if making vegetarian)
- ½ teaspoon roasted garlic powder
- 2 cups breadcrumbs (panko work best)
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon herbes de Provence
- ¼ cup olive oil blend
- 1 cup grated Asiago cheese
Mac & Cheese
- 1 pound elbow macaroni, cooked according to box instructions, drained.
- ½ pound cooked chopped pancetta (Italian bacon) or regular bacon
- ½ cup shredded Asiago cheese
- ½ cup shredded pecorino Romano cheese
- ½ cup shredded Parmesan reggiano cheese
- 1 quart Alfredo sauce
- 2 cups Asiago breadcrumbs
Melt the butter in a saucepan on low heat. Fold in the flour and cook on low heat to make roux that is blonde in color and smells like toasted almond. Remove from heat and whisk into simmering sauce to thicken. In a heavy pan, sweat garlic in oil, stir 1 minute. Add all remaining ingredients except roux and bring to the scalding point. Stir in roux until sauce is thickened. Bring to a low boil and simmer 5 minutes. Cool and refrigerate until ready to finish the mac & cheese.
Asiago Bread Crumbs
Mix well and refrigerate.
Mac & Cheese
In a large nonstick skillet, sauté bacon, add Alfredo sauce till hot, add pasta, sauté until hot, add shredded cheese and top with breadcrumbs. Serves 8 to 10 people.