Dish: Mac and cheese
2 cups elbow pasta, boil 7 mins (al dente)
1 cup chicken stock, simmer
2 oz dry vermouth, add to sock mixture
2 oz Gruyere cheese, stock mixture
2 oz sharp cheddar, stock mixture
1 oz Fontina, stock mixture
½ cup heavy cream
1 cup flour, breading mix
2 cups panko (season to taste)
½ cup regular bread crumbs
2 oz chopped basil
1 oz diced sage
1 oz capers
Put on a pot of water for pasta and let it come to a boil. Add 2 cups of elbow pasta until cooked al dente.
In another pan, add your stock mixture, let simmer and grate in your cheeses. Whisk in slowly.
Season with salt and pepper and a tsp of cayenne pepper.
Set aside mixture and let it cool.
Fold into pasta. After both components are combined. Roll the mixture into tiny balls.
Flour then dredge balls into beaten eggs then roll into bread crumbs.
Fry each ball in canola oil at 375F for approximately 2 min. Garnish with caper, and drizzle cheese mixture slightly over top.