Bagna Cauda Mac and Cheese
Pronounced bunya-cowda, we can think of no greater tribute than to mash this magical condiment with macaroni and cheese.
Ingredients
8 ounces ditalini pasta
3 tablespoons butter
1 clove minced garlic
2 tablespoons anchovy paste
1 cup half and half
1-2 teaspoons black pepper
1/2 cup sour cream
2 tablespoons cream cheese
1/4 cup Parmesan cheese
1/2 cup Italian shredded cheese blend (provolone, fontina, Asiago, etc.)
Instructions
Boil 8 ounces (half a box) of ditalini pasta for 10 minutes.
Melt butter over low heat. Add garlic and anchovy paste and gently stir until the anchovy paste disintegrates. Add half and half and increase heat to medium, whisking regularly for 4-5 minutes. Add black pepper, sour cream, cream cheese, Parmesan cheese, and 1/2 cup of any variety of Italian shredded cheese blend. It may be a little thinner than you think a cheese sauce should be.
Drain your cooked ditalini and add your bagna cauda sauce. Top with diced chives.
Bagna Cauda Mac and Cheese
Ingredients
Instructions
- Boil 8 ounces (half a box) of ditalini pasta for 10 minutes.
- Melt butter over low heat. Add garlic and anchovy paste and gently stir until the anchovy paste disintegrates. Add half and half and increase heat to medium, whisking regularly for 4-5 minutes. Add black pepper, sour cream, cream cheese, Parmesan cheese, and 1/2 cup of any variety of Italian shredded cheese blend. It may be a little thinner than you think a cheese sauce should be.
- Drain your cooked ditalini and add your bagna cauda sauce. Top with diced chives.
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