Macaroni and cheese with bits of prosciutto is truly a comfort food. So easy to assemble and so enjoyable to eat, mac and cheese is an affordable dish that everyone enjoys. The asiago and parmigiano cheese combination made this dish so creamy. I love the salty prosciutto and that crunchy crust.
Macaroni and Cheese
1/2 pound elbow macaroni 2 tablespoons butter 1 tablespoon flour 1 cup warm milk 1/2 cup asiago cheese, cubed 1/2 cup parmigiana cheese, grated salt and pepper 3 slices prosciutto, chopped breadcrumbs olive oil
Butter a 9" pan, preheat oven to 350 degrees. Cook pasta in boiling salted water till al dente. While pasta is cooking heat a large frying pan melt butter add flour and kept stirring with a wooden spoon or a whisk. Slowly add warm milk stirring constantly till you have a smooth sauce. Add asiago cheese stir till melted then add parmigiana cheese, salt and pepper. Add pasta and coat with sauce, add prosciutto. Place in buttered baking dish sprinkle with breadcrumbs, parmigiana and drizzle with olive oil. Bake for 20 minutes, raise heat to 425 degrees for 5 minutes to get a crunchy crust.
Layers of flavors, a flaky pastry, with a velvety ragu sauteed with beef, onions and mushrooms, then a layer of macaroni with a combination of cheeses and spinach. A dish like this takes time to prepare, then bake but is so rewarding.
Filling
1 tablespoon butter 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, minced salt and pepper 1 pound organic ground beef 8 ounces mushrooms, thinly sliced 2 tablespoons Marsala wine 1/4 cup white wine 2 tablespoons tomato paste 1 cup organic chicken broth 2 tablespoons fresh parsley, chopped 1/3 cup parmigiana cheese, grated 1 egg about 1/2 cup fresh spinach leaves
Macaroni
6 ounces elbows or ziti 1/2 cup whole milk ricotta 1/2 cup parmigiana cheese, grated 1 cup mozzarella, grated 2 tablespoons milk 1 egg, beaten salt and pepper
1 egg white for brushing
In a large pot heat butter and olive oil saute onions and garlic for 5 minutes. Add beef, salt and pepper and brown, then add mushrooms, Marsala and white wine. Stir in tomato paste cook for a few minutes. Pour in chicken broth and parsley let simmer for 30 minutes. Remove from heat and mix together the parmigiana and egg and pour in, stir till all incorporated. Prepare pastry in a mixer, food processor or by hand by blending together flour, sugar and salt. Cut butter in small chunks add to mixer, then egg and water. Check consistency of the dough if it holds together that's ready, if too dry add a little more water. Transfer to a floured board knead to form a ball. Wrap in plastic wrap and place in refrigerator. In a medium pot heat water, add salt and cook pasta till al dente. In a bowl mix ricotta, parmigiana, mozzarella, milk, egg, salt and pepper. Add cooked pasta to this cheese mixture, set aside. Preheat oven to 350 degrees. Start assembly, divide dough into two balls one larger then the other. Roll out the larger piece to fit baking dish I used an 8 x 10 pan. Butter the baking pan fit dough in put half the beef in, then top with pasta mixture. Lay spinach leaves on top and repeat layer, with beef then pasta. Brush rim with egg whites place top layer of dough on and seal with fork, brush with egg whites and make a small opening on top. Bake for 50 minutes or till golden brown, place a baking sheet underneath to catch any drips. Let rest 10-15 minutes before cutting, serves 6.
