8oz Roasted Garlic
8 Cups Milk
2lbs Black Diamond Cheddar
8oz Blue Cheese
2lbs Quattro Formange (bag mix)
Pinch White Pepper
5lbs Penna Pasta (cooked)
1 Cup Gremulata (lemon zest, parsley and garlic)
1 Cup Panko Bread Crumbs
1. Heat butter in pot, add shallots when hot. When shallots are clear, add garlic. When you can smell the garlic add the heavy cream, bring to a simmer. Add flour to make a roux.
2. With an immersion blender, add the cheeses in order (Do Not Boil)
3. Add salt to taste.
4. Put pasta in a pan, cover with sauce, top with the 8 oz. of cheddar, top with the panko bread crumbs. Toast off in the oven.