Ingredients:
For mac and cheese
- 1 lb (0.5 kg) penne pasta;
- 2 hard boil eggs;
- 3/4 cup (180 ml) fat-free half and half;
- 1 cup Jarlsburg cheese, cut into 1/2” (1 cm) cubes;
- 1 cup Fontina cheese, cut into 1/2” (1 cm) cubes;
- 1 cup Havarti cheese, cut into 1/2” (1 cm) cubes;
- 1/4 cup finely grated Parmigiano-Reggiano cheese;
- 3/4 cup garlic bread crumb;
- A sorted seafood, squids, clams and shrimps, about 1 1/2 cups;
- Sea salt.
Garlic bread crumb
- 4 slices bread;
6 cloves garlic;
2 teaspoons room temperature butter.
Recipe:
For mac and cheese
Serving for 6
- Place eggs in cold water in a soup pot;
- Heat up water with a pasta linear;
- Add 1 teaspoon sea salt;
- Add penne pasta when water comes to a boil;
- Cook until al dente (about 20 minutes), drain;
- Take out eggs when become hard boiled;
- Place in ice cold water for easy peeling;
- De-vein shrimps, leave shell on;
- Blanch shrimps in the boiling water until pink;
- Peel them when cool down;
- Cut squid rings to smaller pieces;
- Add squids and clams with no oil in a sauté pan to get rid of water;
- Pre-heated oven to 400˚F (200˚C);
- Grease the bottom of a deep dish baking pan with butter;
- Layer cooked pasta;
- Add half and half in a sauté pan;
- When half and half gets hot, melt Jarlsburg, Fontina and Havarti cheeses;
- Stir to make sure not to burn the cheeses;
- Add chop up hard boil eggs and assorted seafood;
- Pour cheese mix on pasta;
- Lower to 375˚F (165˚C) for 10 minutes;
- Top with bread crumb and put it back for 5 minutes;
- Springle Parmigiano-Reggiano cheese on top and put it back under the broiler, keep an eye on it to avoid burning;
- It will form a crush and serve hot.
Garlic bread crumb
- Peel and crush fresh garlic;
- Place on top of bread;
- Spread room temperature butter;
- Place in toaster oven until golden;
- Turn to bread crumb in the food processer.