2 cups (8 ounces) Cavatappi or pasta of your choice
1 tablespoon Extra Virgin Olive Oil
½ cup chicken stock
2 cubes chicken bouillon
1 Fresh lemon slice
½ cup white wine
1½ tsps sugar
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
1 cup heavy cream
½ cup sour cream
½ cup half and half
½ small yellow onion minced
1clove of minced garlic
1 teaspoon Sriracha (more if you prefer a spicy kick)
heaping ½ cup fresh grated Gruyere cheese
2¼ cups fresh grated Parmesan cheese
1 cup Goat cheese
1 cup Kraft 5 cheese blend
Freshly ground black pepper (this dish does not need salt as there is plenty in the chicken stock. bouillon and cheese)
1 pound medium shrimp
6-8 chicken breast tenderloin strips, cubed
½c Panko bread crumbs
DirectionsBring 6 cups water (no salt) to rolling boil in medium saucepan.
Add pasta and cook until al dente, 6 to 8 minutes. (I like it to have a little hard bite because it get's baked it in the oven.)
Drain and put in large baking dish. Toss with Extra Virgin Olive Oil. If using ramekins, divide into 3-4 small ramekins.
Melt 2 tablespoons butter in large saucepan over medium-low heat.
Saute onion and garlic in butter for a few minutes to draw out the flavor
Whisk in flour and cook, whisking constantly, 2 minutes.
Gradually whisk in chicken stock, 2 cubes chicken bouillon, heavy cream, half n half, and sugar.
Simmer gently, stirring often, 15 minutes.
Remain on low heat and stir in 2 cups Parmesan cheese, most of Gruyere, 5 cheese blend and goat cheese. Reserve a small amount of the Gruyere with the remaining Parmesan cheese. Set aside for now.
Season to taste with pepper.
When cheese has completely melted add lemon slice to mixture. Remove after a couple minutes.
Remove pan from the stove. Fold in sour cream and Tabasco.
Pour half of mixture slowly, divided into 3-4 ramekin