Macaroni And Cheese With Prosciutto Recipe - Cooking Index
Macaroni And Cheese With Prosciutto Recipe - Cooking Index
"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese."
Type: Pasta| 8 oz | 227g | Small elbow macaroni - (2 cups) |
| 1 1/2 cups | 219g / 7.7oz | Grated Gruyère cheese - (packed) - abt 6 oz |
| 1 cup | 237ml | Whipping cream |
| 1 cup | 237ml | Whole milk |
| 3 oz | 85g | Thinly-sliced prosciutto - coarsely chopped |
| 3 tablespoons | 45ml | Grated Parmesan cheese |
| 1/8 teaspoon | 0.6ml | Ground nutmeg |
| Salt - to taste | ||
| Freshly-ground balck pepper - to taste |
Position rack in bottom third of oven; preheat to 400 degrees. Butter 11- by 7-inch glass baking dish. Cook macaroni in large pot of boiling salted water until tender but still firm to bite. Drain well.
Whisk 1/2 cup Gruyère, cream, milk, prosciutto, Parmesan and nutmeg in large bowl to blend. Add macaroni and toss to coat. Season with salt and pepper. Transfer to prepared baking dish. Sprinkle remaining 1 cup Gruyère over.
Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
This recipe yields 6 servings.
Source:
Bon Appetit, March 2001
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