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Max n' Cheese
Recipe by Chef Greg Shade, MAX'S Wine Dive, Fairview.
1/3 cup Béchamel sauce
2 tablespoons heavy cream
5 dry oz. cavatappi pasta, cooked al dente
½ tablespoon truffle Cream
4 oz. bacon
2 oz. grated Parmesan cheese
2 oz. grated provolone cheese
Salt and pepper to taste
Juice of ¼ lime
1 tablespoon buttered dry bread crumbs
In a sauté pan, add the béchamel and heavy cream. Cook over low heat until bubbles form in the center. Stir in the cooked pasta, truffle cream and cheeses. Allow the mixture to simmer, stirring occasionally, until all the cheese has melted into the sauce. Season with salt and pepper to taste and stir in the lime juice. Place the pasta into a casserole and top with buttered bread crumbs. Serve immediately.
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