Hey everyone,
I just happened to be at Tusker House two weeks ago. While chatting with our fabulous waitress, I mentioned how much I loved her recommendation, which was the mac and cheese. She got me the recipe card for their white cheddar pasta. Unfortunately, the card gives the ingredient amounts for what the restaurant uses, meaning that the amounts have to reduced. I haven't had an opportunity to do that yet, but below is the transcript for the recipe I did receive.
White Cheddar Pasta
Tuskers yields 4 vessel
1 1/2 bags Cavatappi Pasta
8 oz Kosher Salt
4 oz Blended Oil
For noodles: fill tilt skillet with water add salt and oil. Bring to a boil, add pasta cook them until al dents. Pasta has to be cooked, but firm
Sauce for Pasta
1 gal Heavy Cream
1 3/4 gal Whole milk
1 1/2 lbs cream cheese
5 lbs white American
5 lbs Shred white cheddar
2 oz Kosher Salt
1 tsp white pepper
Pull all the cheese and Portion by patch and zip it.
Reduce temperature to 225 degree
Drain the water from the pasta. Then add the heavy cream and milk. Stir using a wire whisk until cheese melts. Adjust seasoning. Then place in vessels.
Before service stir pasta in vessel to make it creamy.