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Grand Macaroni and Cheese

    1 lb. fettuccine pasta
    2 cups Asiago cheese (plus 1/4 cup), grated
    2 (8 oz.) containers creme fraiche
    1 cup Parmesan cheese, grated
    1 1/2 tablespoons fresh thyme, chopped
    1/2 teaspoon salt
    1/2 teaspoon fresh ground pepper

  Preheat oven to 375F. Cook pasta until firm to the bite. Drain, and
 reserve 1 cup pasta water. In a large bowl, combine pasta, water,
 cheese and seasonings. Gently toss until all ingredients are mixed
 and pasta is coated. Turn out into a buttered baking dish and cover
 top with 1/4 cup Asiago cheese. Bake until golden on top, about
 25 minutes. Let stand 5 minutes before serving.