Steam the pasta to achieve perfect Al Dente!
Ingredients:
- 2 cups elbow macaroni
- 1 tablespoon EVOO
- ½ teaspoon salt
Spice blend:
- 2 teaspoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon cayenne (optional)
- ½ teaspoon mustard powder
- 1/8 teaspoon nutmeg
For the custard:
- ¼ cup grated onion
- 2 garlic cloves, grated
- 1 large egg
- 1 cup heavy cream
- 1 cup ½ and ½
- 24oz of any cheese (cheddar, monetary jack, parmesan) Shredded
For breading topping:
- 3 tablespoons butter
- 1 cup seasoned breadcrumbs
Instructions:
- Turn CSO to Steam Mode 210°
- In medium sized steam tray or 9×13 shallow baking dish, combine the pasta, olive oil and salt. Cover with just enough water to cover the pasta
- Steam pasta for 10-12 minutes or until al dente
- Meanwhile, in a medium sized bowl, combine custard ingredients as well as all spice blend ingredients and mix well to combine
- Once pasta is done, remove from the oven and drain out any excess water
- Change oven mode to Convection Humid 355°
- Add the custard mixture to the pasta, stirring to combine and bake for 15 minutes
- Meanwhile, prepare breadcrumbs by melting butter over medium-high heat, add breadcrumbs and stir to combine, until butter is evenly distributed and all breadcrumbs have been moistened
- After 15 minutes, stir pasta mixture and top with breadcrumbs
- Place back into the oven for 10-15 more minutes until browned and bubbly.