Recipe Serves 4

4 Cups of uncooked Campanelli pasta, cooked al dente

1.5 Tbsp minced garlic

2 Tbsp olive oil

3 Tbsp all purpose flour

3 Cups whole milk

2 egg yolks

1 Tbsp fresh thyme, chopped

1/4 tsp cayenne pepper

1 Cup Asiago cheese

1.5 Cup sharp cheddar

1/2 Cup Fontina cheese

1/3 Cup parmesan cheese

2 Tbsp fresh parsley

1/4 Cup bread crumbs

2 Tbsp butter, melted

Cook pasta in 2 quarts of water with small amount of olive oil to keep pasta from clumping, drain and set aside.

Shred all cheese into one bowl, reserve 1/4 cup.

Saute 1.5 Tbsp minced garlic over medium-high heat in 2 Tbsp of olive oil until golden brown. Whisk in 3 Tbsp of flour making a roux. Add 3 cups of whole milk whisking until thickens. Separately beat two egg yolks and add to thicken sauce.

Remove sauce from heat and add 1 Tbsp fresh chopped thyme and cayenne pepper. Add shredded cheese to sauce and blend until cheese melts. Add pasta to ovenproof baking dish pouring cheese sauce over top, mix well.

Combine bread crumbs, melted butter and reserve cheese. Sprinkle on top mac & cheese cooking at 375F for 15 minutes.

Recipe Serves 2

6 slices of bacon
1/3 Cup butter
1/3 Cup flour
3 Cups Milk
1/2 Cup light cream
6 Medium size Yukon gold potatoes, baked & cubed
2 chopped green onions
1/2 Cup shredded Cheddar Cheese
1/4 Cup shredded Asiago cheese
1/4 Cup sour cream
1/2 tsp salt
1/2 tsp pepper
Garnish with a dollop of sour cream, few green onions, bacon and shredded cheese.

Cook bacon in saute pan over medium high heat until well done. Drain and crumble.
In Small dutch oven melt butter over medium high heat, add flour to make a rouix.
Pour in milk and light cream stirring until thickens.
Add potatoes and green onions.
Bring to a simmering boil stirring frequently.
Mix in bacon, shredded cheese, sour cream [keep small reserve for garnish].
Add salt and pepper.
Heat until shredded cheese melts.
Garnish and Serve.