I’m going to try not to drool writing this. It’s a tall order considering that this was one of the dishes Chef Jason Peterson shared with me at Phoenix’s Switch, and by shared I of course mean he served it to me, and I ate it with as much gusto as a kid eating cake for the first time. It’s just the way Mac and Cheese should be; warm, comforting and oozing of cheese. It’s no surprise that this is one of the restaurant’s most ordered dishes. It was a surprise that he gave me the recipe. He also gave me the nutritional information, which is not for the faint of heart. I’m sharing it here with you.
16oz Penne Pasta (cooked according to package directions)
3 Tbsp butter
1/2 small yellow onion, minced
4 Tbsp Flour
3 Cups Whole Milk
2 Cups shredded sharp cheddar
2 Cups whole-milk American Cheese (buy in block from deli counter)
1 cup shredded Monterey Jack
1/2 Cup Parmesan Cheese
1/2 Cup Panko bread crumbs
1 pinch tumeric
Salt and white pepper to taste
Rinse cooked pasta in cold water and add a few drops of olive oil to prevent from sticking. Melt butter in large pot over medium heat. Sweat onions in the butter. Make sure they’re soft but not brown, about 2-3 mins. Whisk in flour little by little to make a roux, and cook for about 3 mins, continuously whisking.
As the mixture thickens, add cheese little by little, starting with the cheddar, then the American and finally the Monterey. Season with salt and pepper to taste. Add Tumeric. Add cooked pasta.
Spoon into buttered casserole dish. Top with Parmesan and Panko. Bake at 350 degrees for 20 mins, or until top is golden brown and sauce is bubbling around the edges.
Serves 4 as an entree, 6 as a side.
If you prefer not to know how long you’d have to spend on the treadmill to work this delightful dish off, stop reading now….
Nutritional Values per entree serving:
64 g Fat
187 mg cholesterol
60 g protein
4 g fiber
1,731 mg sodium
46 % calories for fat