A Taste of Pennsylvania Cookbook

The UltimateMacaroni & CheesePasta with Four CheesesSUPPLEMENTAL RECIPESRecipe Developed by Chef Diane Lee GanciYields: 8 servingsPreheat oven to 350˚F.Heat a small cast iron pan or heavy skilletdry (do not add any oil or butter to thepan). Add the panko breadcrumbs and drytoastthem over medium heat, swirling thepan so that the breadcrumbs do not burn.When they are a golden brown, transferthem to a plate to cool. Set aside.Heat the olive oil and butter in a heavysaucepan over medium heat. When thebutter starts to bubble, add the finely dicedonions and minced garlic. Cook, stirringoccasionally with a wooden spoon, until thegarlic is golden brown and the onions aresoft. Sprinkle the onions and garlic with theflour and stir well to combine. Continue tostir until the flour gives off a slightly nuttyaroma, about 3–4 minutes.Carefully add the whole milk and vegetable(or chicken) stock and stir until the saucebegins to thicken. Cook this cream sauceover low heat for 30 minutes, carefullystirring often so that the sauce does notstick to the bottom of the pan.In the meantime, cook the pasta in rapidlyboiling water for 7–8 minutes or until thepasta is not quite al dente (firm to thetooth). Drain the pasta, saving some of thepasta water. Do not rinse the pasta.Add the chopped parsley and chopped basilto the cream sauce. Stir well to combine.1⁄2 cup panko breadcrumbs3 Tbsp olive oil3 Tbsp butter1⁄4 cup yellow onions, finelydiced1 Tbsp. fresh garlic, minced6 Tbsp. flour4 cups whole milk2 cups vegetable or chickenstock2 lb. campanile pasta1⁄4 cup fresh parsley,chopped fine2 Tbsp. fresh basil,chopped fine8 oz. Mozzarella cheese,shredded8 oz. Provolone cheese,shredded8 oz. Asiago cheese,shredded1⁄4 cup Parmesan cheese,shreddedcontinued next page87