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Macaroni and Cheese with Proscuitto
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Jean Porrett
| 2 tbsp | unsalted butter |
| 3 cups | whipping cream |
| 1 medium | leek, chopped |
| 3 | fresh thyme sprigs |
| 1 | celery stick, chopped |
| 1 | bay leaf |
| 2 oz | button mushrooms, sliced |
| ¼ tsp | white peppercorns |
| 2 | shallots, chopped |
| 1 lb | taleggio or fontina cheese |
| 2 | garlic cloves, minced |
| ¼ cup | grated parmesan cheese |
| 1 ½ cups | dry white wine |
| 1 tbsp | chopped black truffles |
| 1 lb | small elbow macaroni |
| 6 oz | proscuitto, chopped |
| 6 tbsp | chives, chopped |
| ¼ cup | Italian parsley, chopped |
| 1 tsp | white truffle oil |
| Crumb Topping | |
| 1 cup | fresh breadcrumbs |
| 2 tbsp | chives, chopped |
| 2 tbsp | Italian parsley, chopped |
| 2 tbsp | melted butter |
Directions:
Melt butter in large pot over medium heat.
Add leeks, celery, mushrooms, shallots, garlic.
Sauté until tender, about 8 minutes.
Add wine and simmer until almost all liquid evaporates.
Add cream, thyme, bay leaf, peppercorns.
Bring to a simmer for 15 minutes.
Add cheese and stir until melted and smooth.
Discard bay leaf and time and puree sauce in blender.
Strain sauce and add truffles. Season with white pepper.
Cook pasta as directed.
Add pasta, prosciutto, chives, parsley and truffle oil to sauce.
Put pasta mixture in 11 x 14 pan or individual gratin dishes.
Combine crumb topping and sprinkle over top of pasta mixture.
Bake in oven for ½ hour at 375 or until topping is golden brown.
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