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BelGioioso Cheese, Inc

 

CreamyGorg®
Mac and Cheese

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

16 oz. rigatoni pasta
8 oz. BelGioioso CreamyGorg® cheese
1/4 cup hot pasta water
1 Tbsp. BelGioioso Mascarpone cheese
3 oz. prosciutto
Toasted breadcrumbs

Directions

Boil pasta in salted water until al dente. While pasta is boiling, cut BelGioioso CreamyGorg® into small cubes and place into a large sauce pan. Add 1/4 cup of the boiling pasta water to the cheese and stir over low heat to melt and create a sauce. Fresh cream may be added if a creamier sauce is desired.

Sauté chopped prosciutto until crisp; set aside. Drain pasta and toss with the gorgonzola sauce, BelGioioso Mascarpone and prosciutto. Serve immediately garnished with toasted breadcrumbs, if desired.

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