Chef Jacquie's Recipe: Chef Ed's Mac and Five Cheeses RecipeYield: 1 half hotel pan
Oven Temp: 350

Cheese Sauce

• 3 cups of Heavy Cream
• ½ lb butter
• ½ lb Italian Cheddar grated
• ½ lb Sharp English Cheddar (no orange stuff) grated
• 4 oz Mascarpone Cheese
• 4 oz Goat Cheese
• 2 oz Pepato Pecorino (Pecorino with Pepper) finely grated
• Pepper to taste

M.O.P (Method of Preparation)
In a heavy bottomed 1-2 qt sauce pan, reduce the heavy cream with butter until it coats the back of a spoon (nap). Turn off the heat and whisk in the cheeses one at a time until completely melted into the sauce and season with pepper to taste. The salt in the cheese should be enough but if you like you can add salt to your taste.


• 1 ½ cups Panko style Bread Crumbs
• ½ cup Italian Parsley Chopped
• 3 Tblsp. Unsalted Butter (melted)
• Salt and Pepper To taste

M.O.P (Method of Preparation)
In a mixing bowl toss all ingredients together well.

Cooking The Pasta

• 1 pound Mezza Rigatoni (or your favorite short Pasta)

Bring to boil at least 1 gallon water. Salt the water to taste. The water should taste good not quite like the sea but salted.

Add the pasta stir gently to prevent sticking. Drain the pasta when al dente (firm to the bite). Add the sauce and mix well if you like to add more pecorino feel free. Pour the cheesy pasta into a baking dish, add the topping and bake until the breadcrumb is golden. Enjoy.