Macaroni And Cheese With Prosciutto And Taleggio

Name: Macaroni And Cheese With Prosciutto And Taleggio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (1/4 stick) unsalted butter; 1 medium leek (white and pale green parts only), chopped; 1 celery stalk, chopped (about 2/3 cup); 2 ounces button mushrooms, sliced; 2 shallots, chopped; 2 garlic cloves, minced; 1 1/2 cups dry white wine; 3 cups whipping cream; 3 fresh thyme sprigs; 1 bay leaf; 1/4 teaspoon whole white peppercorns; 1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces; 1/4 cup freshly grated Parmesan cheese; 1 tablespoon chopped whole black truffles from jar* (optional); Ground white pepper; 1-pound small elbow macaroni; 6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup); 6 tablespoons chopped fresh chives; 1/4 cup chopped fresh Italian parsley; 1 teaspoon (or more) white truffle oil*; 1 cup fresh breadcrumbs (made from crustless egg bread); 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh Italian parsley; 2 tablespoons (1/4 stick) butter

Servings: persons

2 tablespoons (1/4 stick) unsalted butter
1 medium leek (white and pale green parts only), chopped
1 celery stalk, chopped (about 2/3 cup)
2 ounces button mushrooms, sliced
2 shallots, chopped
2 garlic cloves, minced
1 1/2 cups dry white wine
3 cups whipping cream
3 fresh thyme sprigs
1 bay leaf
1/4 teaspoon whole white peppercorns
1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped whole black truffles from jar* (optional)
Ground white pepper
1-pound small elbow macaroni
6 ounces thinly sliced prosciutto, chopped* (about 1 3/4 cup)
6 tablespoons chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 teaspoon (or more) white truffle oil*
1 cup fresh breadcrumbs (made from crustless egg bread)
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
2 tablespoons (1/4 stick) butter

1
Melt butter in heavy large pot over medium heat. Add next 5 ingredients; saute until tender, about 8 minutes. Add wine and simmer until almost all liquid evaporates, about 10 minutes. Add cream, thyme sprigs, bay leaf and peppercorns; bring to simmer. Reduce heat to low; simmer until slightly reduced, about 15 minutes. Remove from heat. Add Taleggio and Parmesan cheeses. Stir until melted and smooth. Discard bay leaf and thyme sprigs. Cool sauce slightly. Puree sauce in 2 batches in blender until smooth. Strain into same pot. Stir in chopped truffles, if desired. Season with salt and white pepper.
2
Preheat broiler. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
3
Mix first 3 ingredients in small bowl. Melt butter in heavy medium skillet over medium heat. Add breadcrumb mixture and saute until golden and coated with butter, about 2 minutes.
4
Drain pasta well. Add to sauce along with prosciutto, chives, parsley and 1 teaspoon truffle oil; toss to coat. Mix in additional truffle oil, if desired. Divide macaroni and cheese among 8 individual gratin dishes. Top each with Crumb Topping. Broil until topping is crisp and golden brown, about 2 minutes, and serve.

1465

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons (1/4 stick) unsalted butter, 1 medium leek (white and pale green parts only), chopped, 1 celery stalk, chopped (about 2/3 cup), 2 ounces button mushrooms, sliced, and more.

Yes, Macaroni And Cheese With Prosciutto And Taleggio falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!