This simplified, ultra-creamy Olive Oil Divine Tuscan-Fig Mac and Cheese completely skips the oven and the complex flour roux, coming together in just 15 minutes right on the stovetop. By melting the cheese directly into hot cream and tossing it with Fusilli "Spindle" Pasta, the spirals perfectly trap the herbal notes of the oil and the sweet tang of the balsamic glaze.
Ingredients
- 1 lb. Olive Oil Divine Fusilli "Spindle" Pasta
- 3 tbsp Olive Oil Divine Tuscan Herb Infused EVOO
- ¼ cup Olive Oil Divine Fig Aged Dark Balsamic Vinegar
- 1 cup heavy cream
- 2 cups sharp white cheddar cheese (freshly grated)
- ½ cup Parmesan cheese (finely grated)
- 1 cup Panko breadcrumbs
- Salt and black pepper, to taste
Instructions
Cook the Fusilli & Prep the Drizzle
1. Boil Pasta: Cook the Fusilli "Spindle" Pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain but reserve ½ cup of the starchy pasta water.
2. Reduce Balsamic: While pasta cooks, simmer the Fig Aged Dark Balsamic Vinegar in a small saucepan over medium-low heat for 3 minutes until it thickens into a glossy glaze. Set aside.
Make the Crunchy Herb Topping
1. Heat 1 tablespoon of the Tuscan Herb Infused EVOO in a skillet over medium heat.
2. Add the Panko breadcrumbs and a pinch of salt.
3. Stir constantly for 2–3 minutes until the crumbs are deeply golden brown and crisp. Transfer to a small bowl.
Build the 1-Pot Cheese Sauce
1. In the same empty, warm pasta pot, add the remaining 2 tablespoons of Tuscan Herb Infused EVOO and the heavy cream. Bring to a bare simmer over medium-low heat.
2. Turn the heat to low. Whisk in the cheddar and Parmesan cheeses one handful at a time until completely melted, smooth, and velvety. If the sauce is too thick, splash in a little reserved pasta water.
3. Season to taste with salt and black pepper.
Toss and Serve
1. Dump the cooked Fusilli "Spindle" Pasta directly into the cheese sauce. Toss well until the sauce completely fills the spindle spirals.
2. Plate the pasta immediately, scatter a heavy layer of the crunchy toasted breadcrumbs over the top, and zig-zag with the Fig Balsamic reduction glaze.
Optional: Add your favorite protein.