Rosemary & Olive Oil Asiago Mac and Cheese Recipe
I hesitate to call any of my mac and cheese recipes fancy, because it tends to be a psychological trigger. Once you hear it’s fancy, you automatically assume the ingredients are expensive or there are ton of complicated steps you could never pull off. There is no recipe here whose ingredients or steps would be prohibitive to you making it. But this Sartori Rosemary & Olive Oil Asiago mac and cheese recipe is fancy while being approachable for anyone to make.
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Asiago is a bold cheese, perfectly suited to close out a bowl of mac and cheese. Sartori’s Rosemary & Olive Oil Asiago Cheese is rubbed with olive oil and rosemary, giving it a fresh flavor that pairs beautifully with the Asiago. Sartori does a beautiful job with their cheeses, but this one is special. It’s awesome as a snacking cheese, but makes a fabulous mac and cheese that feels light but impressive.
Today I combined it with extra sharp cheddar cheese to balance out the bowl for a bold, fresh, fancy mac and cheese that even the most novice of chefs can make. If you can make my simple mac and cheese recipe, you can do this. All it takes is a few special ingredients to fancy it up. This recipe is the perfect way to impress a date, your friends, or your boss.
Swapping the butter we normally use in the sauce for olive oil helps bring out the flavor while providing the fats necessary for a creamy mac and cheese. It’s an easy swap that helps bring everything together.
Sartori Rosemary & Olive Oil Asiago mac and cheese is perfect for when you need to make an impressive dish but are tight on time or ingredients.
Sartori Rosemary & Olive Oil Asiago Mac and Cheese Recipe
Ingredients
- 16 Oz Pasta
- 2 Tbsp Olive Oil Extra virgin
- 2 Tbsp Flour
- 2 Cups Whole Milk
- 4 Oz Extra sharp cheddar cheese grated
- 4 Oz Sartori Rosemary & Olive Oil Asiago Grated
- salt to taste
- Green onion
- Crushed Crackers
Instructions
- Prepare the pasta according to package directions
Prepare the sauce
- Pre heat your milk in the microwave for 45 seconds – just enough to take the chill out of it.
- Combine olive oil and flour and stir vigorously. Cook it for a minute while stirring constantly
- Slowly add warmed milk to the olive oil and flour mixture 1/4 cup at a time. Whisk it continually until combined.
- Once all of the milk is incorporated, continue to heat the sauce while stirring. Do not let it boil. The sauce is ready for the cheese when you rub a small amount between your fingers and it feels silky.
- Remove from heat and stir in your cheese until it’s melted and mixed into the sauce.
- Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little salt to bring out the flavor.
- Combine the pasta and sauce.
- Garnish with green onions and crushed crackers.