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Dried Asian Pear Mac ‘N Cheese
This baked mac ’n cheese brings a surprising depth to a classic comfort dish. Creamy Trugole cheese and a velvety roux are blended with finely chopped Subarashii Kudamono Dried Asian Pears, adding gentle sweetness to the savory base. Finished with golden breadcrumbs and a hint of paprika, it’s familiar, but far from ordinary.
Ingredients
8 ounces uncooked Dilatini pasta (small pasta)
2 cups shredded Trugole Cheese
½ cup Subarashii Kudamono Dried Asian Pears, chopped fine
3 cups milk
¼ cup butter (for roux)
2 ½ Tbsp. all-purpose flour
2 Tbsp. butter
½ cup bread crumbs
1 pinch paprika
Preparation
- Cook pasta according to the package directions. Drain.
- In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheese, pears and cook over low heat until cheese is melted and the sauce is a little thick. Put cooked pasta in large casserole dish, and pour sauce over macaroni. Stir well.
- Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the pasta and cheese to cover. Sprinkle with a little paprika.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.
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