Three Cheese Brown Butter Mac

Ingredients

• 5 ½ oz Elbow Macaroni
• 2 Zucchini
• 2 Roma Tomatoes
• 2 oz Grated Parmesan Cheese
• 4 fl. oz. Heavy Whipping Cream
• 1 ½ oz Cheddar Cheese Slices
• 2 oz Shredded Mozzarella
• ⅞ oz Butter
• ¼ cup Panko Breadcrumbs
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Casserole

2. 2

   Cook Within: Be sure not to over reduce sauce. It should be slightly thicker than tomato juice before adding cheeses and macaroni. It will continue to thicken as it bakes Butter is composed of butterfat, milk solids, and water. When heated, butterfat and milk solids separate, and the water eventually evaporates (that sizzling sound). Next, milk solids toast and turn brown. This toasting is what lends brown butter its color and distinctive nutty aroma.

3. 3

   Add macaroni to boiling water and cook until al: dente, 7-9 minutes. Scoop out ¾ cup pasta water and reserve. Drain pasta in colander and rinse briefly under cold water. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.

4. 4

   Add butter to a small pan over medium heat and: cook, stirring occasionally, until it begins to smell nutty, turn golden, and brown flecks appear, 5-6 minutes. Stir in panko breadcrumbs to coat and

5. 5

   Roast the Vegetables: Trim zucchini ends, halve lengthwise, and cut into ½” slices on an angle. Core Roma tomatoes and cut into ½” dice. Place zucchini and tomatoes on oil, ¼ tsp. salt, and a pinch of pepper. Toss to coat, spread into a single layer, and sprinkle with half the Parmesan cheese (reserve remaining for sauce). Roast until golden brown and tender, 15-18 minutes. While vegetables roast, make mac and cheese.

6. 6

   Transfer mac and cheese into prepared casserole: dish. Sprinkle panko-brown butter mixture on top and bake until golden brown, 7-10 minutes.

7. 7

   Add cream and reserved pasta water to pot used to: cook pasta. Bring to a boil over medium-high heat, stirring frequently. Reduce to medium and simmer until reduced slightly to consistency of tomato juice, 3 minutes. Whisk in cheddar cheese, mozzarella, remaining Parmesan, and ½ tsp. salt until smooth and immediately remove from burner. Stir in maca-

8. 8

   Plate the Dish: Reheat vegetables in oven 2-3 minutes if necessary.

9. 9

   Serve alongside mac and cheese, family style.: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Half is sprinkled over vegetables before roasting and remaining is mixed into sauce. • Keep a close eye while making brown butter. It typically begins to brown right after it stops sizzling and will start to ready to transfer into. the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Prepare a casserole dish with • Place a colander in the sink