Macaroni and Cheese with Prosciutto
Source of Recipe
Bon App�tit, March 2001
List of Ingredients
- 8 ounces small elbow macaroni (2 cups)
- 1-1/2 cups (packed) grated Gruy�re cheese (about 6 ounces)
- 1 cup whipping cream
- 1 cup whole milk
- 3 ounces thinly sliced prosciutto, coarsely chopped
- 3 Tbsp grated Parmesan cheese
- 1/8 tsp ground nutmeg
Instructions
- Position rack in bottom third of oven; preheat to 400� F. Butter an 11 x 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 Gruy�re, 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 Gruy�re over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.
Makes 6 servings.
-- From Mimosa (Los Angeles, California)
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