so the missus called this the best mac & cheese she's ever had, and i have to admit i enjoyed it myself. try it out, tell me what you think
Mack Daddy Mac & Cheese
5 cups
Cavatappi pasta
1/2 cup prosciutto, sliced in thin strips
2 tsp olive oil
One large shallot, thinly sliced
5 medium cloves garlic, thinly sliced
3 roma tomatos, cored and sliced into strips
1 pint heavy cream
1/3 cup plus 2 tbsp mozzarella, shredded
1/2 cup plus 4 tbsp sharp cheddar, shredded
1/2 cup plus 4 tbsp of your favorite medium-sharp cheese or cheese blend, shredded
1/2 tsp powdered sage
1/2 tsp adobo
1 bay leaf
Salt & pepper to taste.
To 4 quarts of boiling water, add 1 tbsp kosher salt or 2 tsp sea salt and the pasta. Stir and let boil 8-10 minutes, until al dente. Drain and replace in pot.
Crisp half the prosciutto in a sautee pan over medium-low heat, rendering its fat. Reserve the prosciutto when crisp and brown. To the same pan, add the olive oil and let come to a shimmer over medium-high heat. Add the shallots, separate and begin to caramelize, 2-3 minutes, tossing regularly. Turn heat to medium, add the garlic, and sautee until the shallots and garlic are soft and caramelized, and begin to toast. Add the tomatoes, season with salt and pepper, and sautee while making the cheese sauce.
Warm heavy cream over medium heat. Add 1/3 cup mozzarella, 1/2 cup cheddar, 1/2 cup other cheese and stir slowly and constantly to melt. Add sage, adobo, bay leaf, and salt & pepper to taste.
Once cheese sauce is mostly smooth, remove bay leaf. Add crisped prosciutto, shallot/onion/tomato mixture, and cheese sauce to pasta and fold to coat evenly. Transfer to a casserole dish and spread evenly. Top with remaining cheese and extra cracked pepper.
Bake at 350 for 30 minutes, or until top gets browned and a bit crispy. Rest for ten minutes.
The resting is mainly for self-torture and pre-meal penance.
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Topic: Mack Daddy Mac & Cheese (Read 6040 times)