No stove necessary

By ASHLEY RIGAZIO  |  September 4, 2009

At Congress Street foodie haven Five Fifty-Five, a signature dish is the truffled lobster mac n' cheese, a luxurious blend of hand-rolled pasta, artisan cheeses, black truffles, and Maine lobster. Co-proprietors Stephen and Michelle Corry — he's the acclaimed executive chef, she's the general manager and wine director — adapted the recipe for college students, maintaining the smooth texture and cheesy flavor of the original without the help of a stove. They also removed the lobster and truffles — you have textbooks and beer to buy, after all. With this recipe in your repertoire, you won't need to rely on mushy elbows and orange powder for your cheese fix.

Cheese Sauce Ingredients
1.5 cups heavy cream
1.5 cups whole milk
5 oz fontina cheese
4 oz cheddar cheese
1 oz cream cheese
half-teaspoon salt

In a microwave or on a hot plate bring cream and milk to a simmer. Add salt. Cook 5-10 minutes then remove from heat. Slowly add half of the cheese to the warm cream/milk mixture, whisking constantly until smooth. Reheat before whisking in the rest of the cheese to ensure a velvety texture. (A blender may be used to combine the sauce ingredients.) Be sure to taste and season. Makes about a quart of sauce.

Cook your pasta until al dente; if boiling water in a microwave, use your largest container to keep it from overflowing. Drain pasta and warm up your cheese sauce. Add pasta, sauce, and whatever else you can get your hands on, i.e. bacon, onions, sliced hot dogs even (if you want to go old school), sausage, etc. The Corrys top it with fried leeks, but you can finish with potato sticks.

Ashley Rigazio is still eating like a college student, and reports that it's not too bad. She can be reached at 

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