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.

3 Cups uncooked campanelle pasta

3 hard boiled eggs

1 pint cherry tomatoes [cut 1/2]

3 1/2 tablespoons fresh herbs [cilantro, thyme, parsley, oregano, rosemary, sage, lavender]

1 tsp dijon mustard

4 Tbsp real mayo

1/4 tsp kosher salt

Dash ground pepper to taste

Bring 3 quarts of water to a boil then add eggs to cook to hard boil stage [about 10 minutes]

Add pasta cooking 13 minutes and drain pasta and eggs. Run cool water over paste to stop cooking process

Place pasta in serving bowl. Chop tomatoes in half add to pasta, dice eggs into small sections and add to pasta

Clip your preference of herbs from your garden to total 3 1/2 Tbsp, chop well and add to pasta

Mix dijon, mayo, salt and pepper, blend and add to pasta.

Chill at least 2 two hours before serving