Lunchbreak: Firehouse chef Michael Cosentino makes Cos’s mac and cheese

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Fire Marshal Michael Cosentino

Cos’s Mac & Cheese

1 lb of cooked pasta
1 quart of heavy cream
1 lb of smoked Gouda
1/2 bag of frozen peas
1 lb of cooked diced pancetta
1/2 cup seasoned bread crumbs
1/2 cup parmesan or romano cheese grated
1/2 Tablespoon of seasoned salt
salt and pepper to taste

Place cooked pasta, peas and pancetta in a baking dish. On medium heat cream and gouda until cheese is melted and can coat a spoon. Add seasoned salt, pepper and salt if desired. Pour over pasta and mix. Top with seasoned bread crumbs and grated cheese. Bake on 325 for 20-25 minutes until.


Make sure you do not overcook the pasta. Think al dente.

Be sure to drain cooked pancetta on kitchen towels.

Be careful to stir the cheese sauce so it does not burn or stick.

Don’t mix the breadcrumbs into the dish just let sit on op to create a crust.

If you do not have access to pancetta then you can use bacon.


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