4 cups Amori pasta, if not available 3 cups elbow macaroni
1- 14 ounce
can of evaporated milk
kosher or sea salt
fresh grated black pepper
¾ cup sharp cheddar, shredded
1 cup mix of chopped gourmet cheese leftovers (Brie, gouda, cheddar, camembert)
⅓ cup panko
bread crumbs, if not available, regular bread crumbs will work
1 tablespoon fresh parsley, chopped
1. Preheat the oven to 200 degrees Celsius.
Bring a pot of
water to a boil with a pinch of salt. Add the pasta then cook until done,
approx 7-8 minutes. While the pasta is cooking, in a medium bowl, combine
evaporated milk, egg, salt, pepper, nutmeg, and Tabasco.
3. In another medium bowl, combine the cheeses well. Drain the finished pasta and return to pot over medium heat.
Mix in 1
tablespoon of butter to the pasta then combine the evaporated milk mixture to
pasta stirring constantly for 4 minutes.
5. Slowly mix in the cheese bits at a time continuously stirring until all cheese has melted within the macaroni. Mix in 2 tablespoons of panko crumbs in the macaroni mix.
In a medium
pan, place the macaroni mix gently and add the remaining panko crumbs on
surface. Press the crumbs with your fingers gently pushing them into the macaroni
so it is mixed in a bit.
Bake for 15 to
20 minutes on the center rack in the oven, checking until browned to your taste.
8. Serve and garnish with parsley on surface.