Three Cheese Macaroni with Caramelized Leeks , Prosciutto and Peas
Diane's RecipesServes 6
I have taken the liberty to take a stamdard mac and cheese recipe and elevate it to a sophisticated dish. Combining cheddar with spicy peppery jack cheese and a touch of Parmesan brings together a symphony of complementary flavors. Since I often make Pesto pasta with peas and procsciutto I added those ingredients as well. I think the caramelized leeks however take the dish to a new level along with the crispy bread crumb topping. I have served this for parties to rave reviews. This is a perfect one dish meal along with Mixed Greens with Juelenned Beets, Roasted Peppers and Chopped Egg. To make this vegetarian just remove the prosciutto.
butter for pan
Leek Mixture
3 tablespoons olive oil
6 leeks, light green and white part only, cleaned and finely chopped
salt and freshly ground black pepper
1 tablespoon salt
3 cups dried macaroni ( about 3/4 pound large elbow macaroni)
1 cup frozen petit pois
1 /4 pound sliced prosciutto, finely chopped
Sauce
3 tablespoons unsalted butter
3 tablespoons all purpose or Wondra flour
3 cups milk or half and half, warmed
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper
1 tablespoon Dijon mustard
2 cups shredded Pepper Jack cheese
2 cups shredded sharp cheddar cheese
1/4 cup freshly grated Parmesan cheese
Topping
1/2 cup bread crumbs (Japanese Panko crumbs are my preference)
1/4 cup freshly grated Parmesan cheese
2 tablespoons unsalted butter, cut into tiny pieces
1. Preheat the oven to 375F. Grease an 8-inch square baking pan, 9 x 11-inch baking pan or glass pyrex.
2. Heat oil in large nonaluminum skillet on medium-high heat. Add the leeks and sauté, stirring frequently, for about 15 minutes or until well softened and nicely caramelized.. Add salt, and pepper and taste for seasoning. Transfer to a large mixing bowl. Reserve..
3. Bring a large saucepan of water to a rapid boil and add the salt. Add the macaroni and stir to separate, then cook for 5 7 minutes, until slightly soft to the bite, or according to package directions, stirring occasionally. Drain and place in bowl with leeks and toss. Add the prosciutto and frozen peas and toss. Reserve.
4. In a large saucepan over medium low heat, melt the remaining butter. Sprinkle the flour over the butter and whisk to mix well. Cook, stirring all the time, for about 2 minutes or until the flour is well absorbed and the mixture is gently bubbling and golden. Add the warm milk gradually, continuing to stir all the time, and bring the sauce to a simmer on medium heat. Continue to cook until the white sauce is smooth and slightly thickened, about 3-4 minutes. Add the Pepper Jack cheese, cheddar and parmesan. Remove from the heat and whisk constantly until the cheese is completely melted. Stir in the salt, pepper and mustard. Taste for seasoning. Pour over the macaroni leek mixture and mix to evenly combine and coat the macaroni.
5. Place the greased baking dish on a baking sheet. Transfer the macaroni mixture to the dish. For the topping: In a small bowl combine the cheeses with the bread crumbs and mix to evenly combine. Sprinkle on top of the macaroni in an even layer. Dot with the butter and bake uncovered, for about 35-40 minutes , or until the top is bubbling, beginning to form a crust and golden brown. Be very careful not to let the crumbs burn. Let the dish stand for at least 10 minutes before serving.
Advance Preparation: This may be made up to 2 days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350F degree oven for 20 minutes. You may need to cover with foil so it does not burn.
Keywords: cheese, macaroni, leeks, prosciutto, peas, pasta
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