A Taste of Pennsylvania Cookbook

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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
SUPPLEMENTAL RECIPEScontinued from previous pageAdd the shredded Mozzarella, Provolone,Asiago, and Parmesan cheeses to the creamsauce and stir well. Gently stir in thecooked pasta. If the sauce is too thick, addsome of the reserved pasta water. The sauceshould be thin enough to coat all of thepasta and still be a bit soupy. Do not worry.It will thicken as it bakes.Transfer the pasta to a shallow bakingdish that has been lightly sprayed withpan spray or rubbed lightly with butter.Sprinkle the top with the toasted pankobreadcrumbs. Bake the pasta in oven for15–20 minutes or until the sauce is bubblyand the top is lightly browned and crisp.88
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2013 Recipe BookContentsMUSHROOM DA
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MUSHROOM DAYMushroom Duxellefor Pas
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MUSHROOM DAYSeared Scallopswith Cha
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VEGETABLE DAYTony’s Giambotte(Gra
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Renee’s Sautéed SaupeVEGETABLE D
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VEGETABLE DAYcontinued from previou
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VEGETABLE DAYcontinued from previou
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WEIS DAYComfort Food Makeoverfeatur
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WEIS DAYWild Mushroom and &Gruyere
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WEIS DAYKettle StyleJambalayapresen
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WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
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Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
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Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
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Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
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Page 97: Notes
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A Taste of Pennsylvania Cookbook

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