Sunday Lunch

Chef Nick of Montreal Food Blog has been posting some pretty interesting recipes lately. Today I was inspired to use one of them for our Sunday lunch. I took his “‘New Canadian’ Four Cheese Pasta” Recipe and modified it to suit the ingredients I had on hand, plus I added some roasted chicken and sautéed shitake mushrooms for a twist. (In retrospect, the “chicken and mushrooms” thing was a good idea, but the shitakes were totally overwhelmed by the cheese sauce. Regular ol’ cremini mushrooms would probably have worked better.)

I also used only two cheeses; old cheddar and an emmenthal, because that’s all we had in the fridge (not including the Parmesano Reggiano that I used in the bread crumbs). Plus I skipped the cream and used more milk instead.

What I like best about Chef Nick’s recipe is the technique with the bread crumbs. It gave the dish a nice toasted topping but it was also crispy and toasted on the sides and bottom too, which really made it pop.

Here’s what it looked like when it came out of the oven:

Penne & cheese (mac & cheese)

Here’s what it looked like on the plate:

Penne & cheese (mac & cheese)

Thanks for the inspiration, Chef Nick!

5 thoughts on “Sunday Lunch

  1. Wow, that looks amazing! I never, ever claim to have the perfect recipe for anything, but I know that I like recipes that just work, and this was one of them. It’s the kind that you can substitute up the wazoo for . . . Stilton? Not my taste but who knows? Pancetta, Italian sausage, broccoli . . . the list is endless.

    Dude, you still owe me for that T-shirt. When the hell am I going to be invited over for a pizza smackdown? Luzzo’s/Manhattan wants to know.


  2. I could really eat that just now. A compelling manifestation of the great startch + fat combination.
    How did you find the addition of almonds in the breadcrumbs?

  3. Actually, that’s another mod. I didn’t have any almonds, so my version was nut-free. But I would like to give it a try next time.

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