XXX Adults Only Mac & Cheese

How can a macaroni and cheese dinner be labeled 

as “XXX”? It’s in the matured taste of the Cheese 

and the spinach.

 

The “original" Asiago cheese is produced in the 

Italian Alpine town of Asiago near the Po River 

 Valley.

 

As it ages, it develops notes of hazelnut and fruit 

 

that become more pronounced in flavor with an 

emerging sharpness on the palate. This is no 

children’s cheese. The taste is fully grown up. In 

this dish it is mixed well with different cheddars 

that bring out an adult taste of the spinach.

Make this great “adults only meal with a fruit 

salad and some warm bread fresh from the oven. 

Then expect an “adults only” type of an evening! 

Cheers!

Ingredients

2 tablespoons olive oil

8 ounces zita pasta (larger sized tubes of 

pasta)

2 large shallots, thinly sliced

2 garlic cloves, minced

¼ teaspoon red pepper flakes

2 tablespoons flour

1/2 teaspoon kosher salt

1 cup chicken or vegetable broth

1 cup milk

½ lbs ground beef

2 tbs Worcester sauce

10 ounces baby spinach leaves

½ cup assorted cheddar cheese, shredded

1/2 cup Asiago cheese, shredded

Instructions

Preheat the oven to 375°F. Grease a 9 × 

13-inch baking dish, and set it aside.

Do your cutting: chop the shallots and the 

garlic place in separate bowls.

Bring a large pot of salted water to a boil. 

Add the pasta and cook, following the 

package directions, until 2 minutes shy of al 

dente. The pasta should still have a bite to 

it. 

Drain, and shake out all the water.

Heat the oil in a large non-stick skillet over 

medium heat. Brown the ground beef and 

break apart as you cook it. About 8 

minutes. After this time add the Worcester 

sauce and let steep for about 2 minutes to 

enrich the meaty flavor.  Remove with a 

slotted spoon leaving the flavored drippings. 

Sauté the shallots until soft, about 3 

minutes. 

Add the garlic and red pepper and cook for  

another minute. Sprinkle in the flour and 

stir to coat. Cook for a minute, then whisk in 

the salt, milk, and broth.

Simmer until thickened enough to coat the 

back of a spoon, about 4 minutes. Return 

the ground beef to the mix. 

Carefully fold in the spinach by handfuls; this 

might take 4 or 5.  Give it time to wilt before 

adding the next.

Stir in the shredded cheeses and stir until 

very well mixed. 

Pour into the pasta and spoon in the 

prepared baking dish. Spread in an even 

 

layer. Sprinkle with additional Asiago.

 

Bake the mac ‘n cheese until melted and 

crisp on the top, about 15 minutes. You 

can pop it under the broiler for a few 

minutes if you want the top to get extra 

brown and crunchy. While that is heating, 

slip some bread into the oven along with it to 

heat.

Serve with a simple dish of sliced peaches or 

pears in their own juice and a spoonful of 

low fat cottage cheese on top.

This is no kids play!

For our music tonight:

 https://www.youtube.com

/watch?v=MOKx0xy8QE8

My greatest Joy is being my Master's slave

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 

@amazon