Although we know the name is a bit confusing, ¬†we’ve substituted the traditional macaroni cut of pasta and introduced Flora Orecchiette Homestyle Pasta for a perfect outside-of-the-box Fall recipe! The pasta is perfect for capturing the cheese sauce and breadcrumb topping to add a burst of 3-cheese goodness with a crunchy, garlic ending.
1 bag of Flora Whole Wheat Orecchiette Homestyle Pasta
2 tablespoons Flora Extra Virgin Olive Oil
2 tablespoons all-purpose flour
1 3/4 cups milk, at room temperature
1/4 pound Asiago cheese, shredded
1/4 pound fontina cheese, shredded
1/4 pound Gouda cheese, shredded
1/2 teaspoon ground white pepper
Garlic Breadcrumb Topping
1/4 cup butter
2 cloves garlic, finely chopped
1 tablespoon freshly chopped parsley leaves
2 cups Flora Seasoned Italian Panko Breadcrumbs
1/4 cup grated Parmesan
Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook until al dente, about 6 to 8 minutes.
While the pasta is cooking, in a saucepan over medium heat, add 2 tablespoons olive oil. Whisk in the flour and cook stirring constantly for 2 minutes. Slowly add the milk and whisk well to get rid of all the lumps. Bring to a simmer. Stir in cheeses and season with white pepper and salt, to taste. Drain the pasta from the water and return it back to the pot. Pour the cheese sauce over the pasta and stir to combine.
Melt the butter in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes. Add the parsley, bread crumbs, and Parmesan. Mix until the bread crumbs are completely coated with butter mixture.
Serve the mac and cheese in small bowls topped with the garlic bread crumbs.