A creamy triple-cheese sauce coats this grown-up mac and cheese combination. Presented at the 2012 Flavor Summit.
1/2 cup minced fresh chives
5 pounds Barilla Campanelle
10 tablespoons butter
5 minced garlic cloves
2 teaspoons red pepper flakes
10 tablespoons flour
10 cups 2% milk
7 1/2 cups ricotta cheese
2 1/2 cups soft goat cheese
1 1/2 cups, plus extra for garnish grated parmesan cheese
5 tablespoons minced fresh parsley
as needed salt
as needed white pepper
2 pounds cooked, peeled, diced crawfish tails
as needed lemon juice
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- In a rondeau, melt the butter and saute the garlic and chile flakes until the garlic is light yellow. Add the flour and stir until the roux obtains a pale blond color. Add the milk and slowly bring to a simmer.
- Whisk in the cheeses and stir until melted. Add the parsley and season with salt and pepper.
- Remove from the heat and add the crawfish; stir gently to combine. Toss the sauce with the pasta. Season with lemon juice.
- Portion the pasta into buttered 2 ounces ramekins. Top each with some parmesan and cover. Refrigerate until needed.
- To reheat, bake each serving until it is warm through and the cheese is browned. Garnish with chives.