Tuscany-style mac & cheese

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Ryan Conklin, executive chef, says this take on mac and cheese is served in the retail café at a cook-to-order station. Conklin developed the recipe to take advantage of the fresh basil grown in the hospital’s garden. Conklin says that being in the South, mac and cheese is “very dear to our customers. But we sometimes like to trick it out a bit and offer a mac and cheese bar that enables us to introduce some new flavors but keep with the comfort food concept that makes it so popular.”

Ingredients

2 pounds cooked gemelli pasta
4 cups Gorgonzola Cheese Sauce (recipe below)
½ cup prosciutto ham, cut into thin strips
½ cup medium-dice roasted red peppers
½ cup fresh basil leaves, cut into thin ribbons
1 cup breadcrumbs
¼ cup shredded Asiago cheese

Gorgonzola cheese sauce
Yield: 6 cups
5 tbsp. butter
4 tbsp. all purpose flour
4 cups milk, hot
2 cups crumbled Gorgonzola cheese
1 tsp. salt
½ tsp. nutmeg 

Steps

Gorgonzola cheese sauce
1. In saucepan, heat butter on medium heat until melted. Stir flour into butter and mix well for 6 to 7 minutes, until it turns golden brown color.

2. One cup at a time, add hot milk. Mix well so there aren’t lumps. Bring to a boil, and simmer for about 15 minutes.

3. Mix in cheese, grated nutmeg and salt, and simmer until cheese is melted.

Mac and cheese
1. Toss pasta with cheese sauce and mix well.

2. Mix in prosciutto, peppers and fresh basil.

3. Toss breadcrumbs with Asiago cheese and top pasta mixture evenly. Bake at 375°F for 10 minutes, until golden brown color is achieved. 

Recipe by Rex UNC Healthcare (Raleigh, N.C.) 

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources