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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources