Know Your Food
When the talented kitchen team from Restaurant Orsay ventured out to Congaree and Penn earlier this month, they were expecting to learn about rice and the milling process that produces the middli...
Easy
30 MIN
Four different cheeses are used in this updated version of a favorite dish. Try baking it in a cast iron pan.
Ingredients
SERVINGS: 6
- 1 pound pasta
- 1/4 cup butter
- 1 cup half and half
- 1/2 cup heavy cream
- 1/2 cup Gruyère cheese, grated
- 2 large eggs, beaten
- 1 cup sour cream
- 1 cup medium Cheddar cheese, grated
- 1 cup sharp Cheddar cheese, grated
- 1/2 cup mozzarella cheese, grated
- Salt, pepper
- Pinch of ginger powder
Instructions
Cook pasta according to package directions. Drain and set aside.
In a large saucepan bring butter, half and half and cream to a low simmer. Add Gruyère and stir until melted. In a separate bowl mix eggs, sour cream and cooked pasta. Stir pasta mixture into cream sauce and add the remaining cheese, except for 1/2 cup. Season with salt, pepper and ginger powder. Pour pasta into greased 3-quart baking dish and sprinkle remaining cheese on top. Broil for 7 minutes on high or bake at 375° until golden brown, about 15 minutes.
A Visit to Congaree and Penn
