Developed by Trade Member Jessica Callow
Unlike a traditional macaroni and cheese requiring heavy béchamel sauce, this dish combines grassy, buttery Tobasi and smooth mascarpone for a rich yet light coating of cheese sauce. Finish in oven with fresh mozzarella for a hot and bubbly crust. Cricket Creek Farm in Williamstown, MA raises a mixed herd of mostly Brown Swiss and Jersey cows, renowned for their milk production and flavor. Tobasi is semi-soft, has a washed rind, and is aged for 3-4 months.
1 lb. cavatappi
Handful of fresh sage leaves, julienned
1 lb. shiitake mushrooms, stems removed and diced
½ lb. Tobasi with most of rind removed, cut into chunks
1/3 c. freshly grated Parmesan, plus more for extra grating
1/3 c. mascarpone cheese (Cloumage from Shy Brothers Farm)
Pinch of fresh nutmeg
1-2 balls fresh Mozzarella (Mozarella House or Fiore di Nonno)
Salt and pepper
Preheat oven to 400.
Cook pasta in pot of salted boiling water just shy of to doneness. Drain in colander and reserve some of the cooking water.
Heat few tablespoons of oil in a large frying pan and add sage and mushrooms. Fry until sage is crispy and mushrooms have softened. Turn off heat.
Add cooked pasta to frying pan, along with a few spoonfuls of cooking water, the Parmesan, Tobasi, and mascarpone. Return to low heat and stir until cheese is completely melted and combined. Add more cooking water if necessary.
Season with salt and pepper and transfer mixture to baking dish. Grate fresh nutmeg and additional parmesan over top. Finish with shredded pieces of fresh mozzarella. Bake in preheated oven until top is bubbly and slightly crispy.