Favoreats
Favoreats LLC
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INGREDIENTS
1/2 lb
dried cavatappi pasta (see note on how to double this recipe)
3 cups
half & half
3 tbsp
butter
3 tbsp
all-purpose flour
2 cups
Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese)
1 cup
whole milk mozzarella, shredded
1/2 cup
parmigiano-reggiano, finely grated
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme
2 tbsp
fresh basil, chopped
1 1/2
to 2 tbsp green onion, chopped
4 cloves
fresh garlic, minced (not the stuff in the jar)
generous pinch of nutmeg (about ⅛ tsp or less)
generous pinch of cayenne pepper (about ⅛ tsp or less)
Kosher salt and freshly ground black pepper
6
slices of semi-crisp hardwood smoked bacon, chopped (feel free to use more if you'd like)
2
to 3 tablespoons seasoned breadcrumbs (optional)
*Salt to season the pasta water
1 lb
dried cavatappi pasta
4 1/2 cups
half & half
4 tbsp
butter
4 tbsp
all-purpose flour
3 cups
Cabot New York Sharp Cheddar, shredded (sold as an 8oz. block of cheese, so you’d use 1 and a half blocks)
1 1/2 cups
whole milk mozzarella, shredded
3/4
to 1 cup parmigiano-reggiano, finely grated
1 tsp
fresh rosemary, chopped
1 tsp
fresh thyme
2 tbsp
fresh basil, chopped
2 tbsp
green onion, chopped
4 cloves
fresh garlic, minced (not the stuff in the jar)
1/8
to ¼ tsp of nutmeg
1/8 tsp
cayenne pepper (or more)
Kosher salt and freshly ground black pepper
8
slices of semi-crisp hardwood smoked bacon, chopped (or more)
up to ¼ cup seasoned breadcrumbs (optional)
*Salt to season the pasta water