NAPA VALLEY’S BEST MAC N CHEESE

 NAPA VALLEY’S BEST MAC N CHEESE

1 lb elbow macaroni

2 tablespoons extra virgin olive oil

1 cup sour cream

3 tablespoons Dijon mustard

1 cup Panko breadcrumbs, toasted

3 cups heavy cream

2 cups sharp cheddar cheese, grated

½ cup Parmigiano-Reggiano, grated

1 cup thick cut bacon, cooked and crumbled

Chopped parsley and chives for garnish

Salt and pepper to taste

1. Cook elbow macaroni ‘al dente,’ then toss with extra virgin olive oil and let them cool.

2. Mix the cooled macaroni with a creamy blend of sour cream and Dijon mustard. (You can prepare this part ahead of time!)

3. Toast Panko breadcrumbs to golden perfection – the crispy crown for your mac and cheese.

4. Melt Cheddar and Parmigiano-Reggiano into rich, luscious heavy cream.

5. Combine the cheese goodness with the macaroni and crumbled bacon, heating until combined.

6. Add fresh chives and parsley, season to perfection with salt and pepper.

7. Serve it up in a dish or individual bowls, topped with those toasted breadcrumbs. Best eaten immediately.