Compliments of Executive Chef, Fabio Viviani
-for the mac & cheese-
2 lbs dry macaroni pasta (Barilla preferably)
2 cups parmesan sauce (recipe below)
2 cups leftover Thanksgiving turkey
3/4 cup swiss chard, cooked
3/4 cup mushrooms, roasted
3/4 cup parsnips, roasted
3/4 cup fennel, roasted
2 cups of fontina
2 cups gruyere
parmesan to finish
toasted panko to finish
kosher salt to taste
-for the parmesan sauce-
1 1/2 cup milk, whole
2 1/2 tbsp butter, unsalted
1 1/2 tbsp flour, all-purpose
1 1/2 tbsp parmesan cheese, grated
3/4 tbsp garlic, roasted
3 tbsp ricotta cheese
1 tsp kosher salt
1 tsp ground black pepper
1/8 tsp nutmeg, ground
1) Make the parmesan sauce first. Melt butter in the bottom of a pot and then add flour & cook to a golden brown (called a roux).
2) Add milk to the roux and whisk to incorporate. Simmer the milk mixture for 15 minutes until thickened and no longer tastes of flour.
3) Add the remaining ingredients and taste for the appropriate salt level. Set aside off of the heat while preparing the rest of the dish.
4) Next, cook the pasta and place in a casserole dish.
5) Add the remaining ingredients besides parmesan and breadcrumbs into the casserole and mix thoroughly.
6) Bake in a 350-degree oven until hot and cheese is melted.
7) Remove from the oven and garnish with grated parmesan and toasted panko. Enjoy!