IBÉRICO­ MAC N CHEESE

Creamy blend of Tetilla, Manchego & Mahon cheese, tossed with cassareccia pasta and baked with Jamon Iberico de Bellota and pimenton bread crumbs

Server Description
A mac n cheese like no other. We use all imported Spanish cheeses: Tetilla for its creamy-melting properties, Mahon for a brightness in flavor with a slight tang, and Manchego for a touch of saltiness. It baked with our "scroll" pasta: Casareccia, and topped with a slightly spicy, smokey paprika bread crumbs
pronunciation
E BEAR EE KO (MAC AND CHEESE)
runner description
Mac n Cheese
Line up notes
allergies
Dairy
Egg
Gluten
–
–
–
ingredients
  • Tetilla Cheese Sauce - 4 oz fl
  • Cooked pasta - 4 oz
  • Diced bellota - 10 grams
  • Pimenton Bread Crumbs - 1 TBSP
sourcing
PREP recipe 1
AWeHa Tetilla Cheese Sauce
PREP recipe 2
WeHa Cooked Pasta
PREP recipe 3
AWeHa Pimento Bread Crumbs
PREP recipe 4
procedure
  • Heat pasta in hot water
  • In a saute pan over medium flame, heat the cheese sauce and bellota
  • Add the pasta to the sauce with a touch of water if the sauce is too thick
  • Mix well and then pour into a catalan dish (use a spatula to get all the sauce)
  • Top with bread crumbs and bake in oven for 3-4 minutes until sauce starts to bubble and caramelize around edges
critical control points
PACKAGING
PLATEware
CREMA CATALANA DISH
Trivet
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Plateware
CREMA CATALANA DISH
Trivet
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video