Episode 102

 

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Macaroni & Cheese

with Tomatoes & Crumb Proscuitto Topping

 

 

1 / 2 pound pasta (shape of your choice)

2 tablespoons unsalted butter

1 / 4 cup flour

2  1 / 2 cups  1% milk

6 ounces shredded cheddar cheese (2%) fat, reserving 1 / 4 cup for topping

1 / 2 cup Proscuitto

1 / 4 cup breadcrumbs

Fine sea salt

Freshly ground pepper

Ripe Tomatoes for slicing

 

Equipment:  Pasta pot, 4 quart saucepan, 9 inch square casserole dish

 

Cook pasta to al dente stage. Drain and set aside.

 

Preheat oven to 375 degrees.

 

In a 4 quart saucepan, melt butter and whisk in flour.  The mixture will be dry.  Cook 2 minutes and add half the milk.   Whisk until smooth.  Add remaining milk and whisk again until smooth.  Cook until thickened, approximately 3-5 minutes.

 

Remove pan from heat.  Gradually add cheese 1 / 4 cup at a time, whisking until smooth.  Season with salt and pepper. 

 

Mix cheese sauce with pasta and place in 9 inch square casserole dish.

 

Optional topping: Top with sliced tomatoes, and a mixture of additional grated cheese, breadcrumbs and diced Proscuitto.

 

Bake at 375 degrees until casserole bubbles and cheese topping is melted.

 

Cook’s Tips:

 

Remember to cook pasta in at least 4-6 quarts of water.  Cooking pasta in too small a pot or too little water will result in sticky, gummy pasta.  Using a larger pot than you think you will need is a good idea.

 

Mix chopped fresh herbs such as parsley and chives into the cheese sauce.

 

ãBarbara Seelig Brown