Ingredients:
16 oz pasta
8 oz grated fontina
8 oz grated parmesan
2 teaspoon fresh thyme, chopped
1 whole head of garlic, roasted.
1 cup of cream
Bread crumbs
Olive Oil
Salt & Pepper
8 oz grated fontina
8 oz grated parmesan
2 teaspoon fresh thyme, chopped
1 whole head of garlic, roasted.
1 cup of cream
Bread crumbs
Olive Oil
Salt & Pepper
Directions:
Heat the oven to 350 degrees, roast the garlic in foil for about 30-45 minutes.
Boil water for pasta and cook until al dente.
Heat a little of the olive oil in a pan, toss in the garlic, thyme and a pinch of salt and pepper. Heat for 5 minutes. Add in the brandy and reduce to about half.
Pour in the cream and simmer. Stir in the grated fontina until melted.
Stir in the cooked pasta until all the pasta is covered in the cheese mixture, pour in the grated parmesan and stir until fully mixed. Pour into oven proof dish or cast iron pan and sprinkle over the bread crumbs to coat.
Bake in the oven for about 15 minutes or until golden brown.
For the actual grilled sandwich use thickly sliced bread. Melt a little butter in the microwave and brush one side of each slice. Heat a grill pan to medium-high and place a slice of bread butter side down, “spread” over a layer of the mac n cheese and place the other slice of bread butter side up.
Cover with the panini press and grill for two minutes, turn over and grill for another two minutes or until each side is charred.
