This weekend, Weston and I went to Rough Creek Lodge & Resort and attended a cooking class hosted by the resort’s chef of 12 years, Chef Gerard Thompson. This was one of the dishes he made, and it was so good, I knew I needed to ensure I got it down on my blog. Incredibly rich and creamy, this delicious Mac and Cheese was perfect as a side dish or starter to a home cooked meal.
- 1 pound cooked Orecchiette Pasta
- 3 cups Heavy Cream
- 1 cup fresh Goat Cheese
- 8 cloved roasted garlic, chopped
- 16 spears Fresh Asparagus, chopped into 12″ pieces, blanched in boiling water for 3 minutes
- 1 cup grape or pear tomatoes, cut in half
- 8 slices pancetta, crisped and chopped
- 1/8 cup chopped basil
- 1/4 cup grated Reggiano Parmesan cheese
Preheat oven to 350 degrees F. Butter 13x9x2 inch glass baking dish. Cook pasta in a large pot of boiling heavily salted water until al dente. Drain, and cool. Place in a large stainless steel bowl when cool and dry.
Heat 1 quart of heavy cream in a large pot over medium high heat. Reduce cream until slightly thick, about 15 minutes,
Place cream in a high speed blender, and blend in goat cheese. Season with kosher salt and cracked black pepper.
Pour Cream Mixture over pasta.
Add roasted garlic, asparagus, sun dried tomatoes, pancetta and herbs. Mix until evenly incorporated.
Place in a buttered dish (Chef Gerard Thompson used individualStaud cast iron serving dishes). Top with parmesan cheese and bake for 20 minutes or until hot all the way through abd brown on top.