Compliments of Sous Chef Joey
As prepared aboard the authentic Steamboat NATCHEZ in the Port of New Orleans, sailing daily on the mighty Mississippi River.
Prep: 10 minutes
Bake: 5 minutes @ 400°
1/3 quart heavy cream
1/3 quart milk
1/3 pound shredded cheddar
1/3 pound shredded mozzarella
2 oz shredded parmesan
Heat ingredients until melted.
Fold in 1#'s (dry) of cooked pasta.
Put mixture in 4" deep pan.
Garnish with shredded cheddar and panko breadcrumbs.
Cruise with us on the NATCHEZ
504-569-1401
