Breakfast Television's Jennifer Valentine was up early at Cheese Boutique. Segments included a 10 kilo Panetone...Cheese samplings and a pasta dish with a gourmet twist with Chef Juan.

Mt.Vesuvio Mac and Cheese
by in-house Chef, Juan Salinas
Yields 6 servings

Ingredients:

• 1 x 16 oz bag of Vesuvius Pasta (Pasta Di Gragnano brand*)
• 3 tbsp butter (Cheese Boutique’s fresh farm butter)
• 2tbsp all purpose flour
• 1 large onion, chopped
• 1 clove garlic, chopped
• 2 cups of whole milk or coffee cream
• 2 large roasted red pepper, chopped (Roland’s fire roasted red peppers)
• salt
• freshly cracked black pepper
• grated nutmeg to taste
• 1 cup of grated cheese Mimolette Cheese
• extra grated cheese mix for serving

Directions:

1. Cook pasta in boiling, salted water according to package directions.
2. Sauté onion in butter in a large skillet for 3 to 4 minutes, add garlic and flour, then mix until blended.
3. Remove from heat, add milk and stir to dissolve lumps.
4. Return the skillet to medium-low heat and cook for 2 minutes, then set aside.
5. Drain pasta and toss with roasted peppers and cheese mix.
6. Adjust seasoning and add some extra cheese mix if desired. Transfer to a medium baking dish brushed with melted butter.
7. Sprinkle the top with extra grated cheese mix, brown the top under a broiler and serve.

* New Cheese Boutique import from Napoli, Italy