Macaroni & Cheese with Prosciutto & Pesto
Macaroni & Cheese with Prosciutto & Pesto, is an American classic that is given a sophisticated twist with the addition of savory prosciutto and topped with a dollop of pesto. I like to pair this with a green salad and a crostini and a bottle of syrah. Comfort food with style.
8 oz elbow macaroni
6 oz sharp cheddar cheese, grated
1 oz Parmesan-Reggiano, grated
8 oz cream
8 oz whole milk
3 oz prosciutto, coarsely chopped
4 oz pesto
freshly ground pepper
Cook macaroni in large pot of boiling salted water until al dente (tender, but still toothsome).
Bake in a 400°F in an 8x10 inch baking dish or individual ramekins placed on a cookie sheet.
Blend ½ cup cheddar, Parmesan-Reggiano, cream, milk, prosciutto in a large bowl. Add macaroni and mix thoroughly. Season with sea salt and pepper. Pour into baking dish or ramekins. Sprinkle remaining 1 cup cheddar on top. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Add a dollop of fresh pesto, and serve with a green salad and a crostini.
Fresh Basil Pesto
2 cups basil leaves, packed
1/2 cup Parmesan-Reggiano, grated
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, minced
Maldon sea salt
fresh ground pepper
Toast pine nuts in a dry skillet for 1-2 minutes until slightly browned.
Add basil and pine nuts to a food processor and pulse 4-5 times.
Add garlic, and pulse to blend.
Slowly add the olive oil in a constant stream while the food processor is running.
Add the Parmesan-Reggiano, and pulse until blended.
Add the Maldon sea salt and fresh pepper to taste.