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MAC N CHEESE
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2009-06-15: Lyd pulled this from the August 2009 issue of Southern Living.
We then made changes.
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| Ingredients: |
1 cup Panko Breadcrumbs
4 oz. thinly sliced prosciutto
16 oz. Penne Pasta
1/2 cup butter
1 shallot, minced
1/4 cup dry white wine
1/4 cup all-purpose flour
4 cups 1/2 & 1/2
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2 cups whipping cream
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon ground red pepper
10 oz. sharp white cheddar cheese, shredded
4 oz shredded smoked Gouda
2 oz shredded Parmesan cheese
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| Procedures: |
- Toast the breadcrumbs in an ungreased pan on the stove, stirring constantly.
- Cook prosciutto, in batches, in a lightly greased skillet over medium heat 3 to 4 minutes on each side or until crisp.
- Drain on paper towels; dice.
- Prepare pasta according to package directions.
- Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and sauté 3 minutes or until tender.
- Add wine, stirring to loosen particles from bottom of Dutch Oven, and cook 1 minute.
- Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes.
- Gradually whisk in the 1/2 & 1/2 and next 3 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble.
- Discard the bay leaf.
- To the liquid mixture, add the cheddar, Gouda and Parmesan cheeses.
- Whisk until cheeses are melted and sauce is smooth.
- Stir in pasta and prosciutto until blended.
- Pour into a lightly greased 13" x 9" baking dish; sprinkle with breadcrumbs.
- Bake at 400o for 15 minutes or until bubbly. Serve immediately.
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| Notes: |
2011-08-19: A very good batch with thicker prosciutto, diced, not crumbled.
2009-07-05: A very good first effort. We used 1/2 & 1/2 instead of milk, so when combined with the heavy cream, it was, as Margaret pointed out, a bit gummy.
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