Macaroni & Cheese

Who doesn't like Mac & Cheese?  In fact, as I am typing this I am warming myself with left-over smoked gouda and macaroni from the Club.  My grandmother would throw cooked macaroni, butter, milk, grated cheese, salt & pepper in a casserole dish and bake - no recipe, just stir periodically, then let get golden brown on top.  It was always yummy.  Next time I cook it, I will try to remember and write down quantities and add a recipe.  In the meantime, the following recipes I took from Gourmet Magazine and Bon Appetit.  Enjoy!

 

Creamy Macaroni with Sage - Gourmet, January 1999

This recipe can be prepared in 45 minutes or less.

1/2 pound elbow macaroni
1/2 tablespoon unsalted butter
2 tablespoons fine dry bread crumbs
1 1/2 teaspoons finely chopped fresh sage leaves
1/2 cup mascarpone cheese
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for macaroni. Cook macaroni in boiling water until al dente and drain in a colander.

While macaroni is cooking, in non-stick skillet heat butter over moderate heat until foam subsides and add bread crumbs, sage, and salt and pepper to taste. Cook bread crumb mixture, stirring, until golden brown, about 3 minutes. In a large bowl stir together mascarpone and Parmesan. Add macaroni and salt and pepper to taste, tossing to combine.

Divide macaroni between 2 bowls and sprinkle with seasoned bread crumbs.

Serves 2.

 

 

 

Macaroni & Cheese with Prosciutto - Bon Appétit, March 2001

 

8 ounces small elbow macaroni (2 cups)

1½ cups (packed) grated Gruyère cheese (about 6 oz)
1 cup whipping cream
1 cup whole milk
3 ounces thinly sliced prosciutto, coarsely chopped
3 tablespoons grated Parmesan cheese
1/8 teaspoon ground nutmeg

 

Position rack in bottom third of oven; preheat to 400°F. Butter 11x7-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 Gruyère, 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 Gruyère over. Bake until cheese melts and macaroni and cheese sets, about 20 minutes. Serve warm.                  

 

Serves 6.