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.

16oz fettuccine, cook al dente

2LB boneless chicken breast, cut into bite size pieces

Salt & Pepper

4 Tbsp flour

3 Tbsp olive oil

12oz canned artichoke hearts, drained & cut in half

1 Tbsp fresh tarragon

1/2 tsp nutneg

1 Cup Cheddar cheese, shredded

1/2 Cup Fontina cheese, shredded

1/4 Cup Stilton, shredded

1-1/4 Cup Light Cream

Preheat oven @ 325F. Sprinkle chicken pieces with salt and pepper, coat with 2 Tbsp flour. Heat 2 Tbsp of olive oil in saute pan, add chicken to saute pan browning all sides over medium high heat. Remove chicken and place into oven proof dish.

Add tarragon to saute pan, cook for 1 minute add artichoke hearts and grill for 4-5 minutes. Remove from pan and add to chicken.

Add last Tbsp olive oil to saute pan over medium high heat add 2 Tbsp flour to make a roux. Add light cream stirring to thicken sauce. Add nutmeg and shredded cheese, stir and pour sauce over Chicken & Artichokes, mix. Place in preheated oven while cooking Fettuccine per directions.

Serve Fettuccine with sauce on top, sprinkle with shredded fontina.