Macaroni and Cheese for Adults |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This recipe is from: Executive Chef Bill Sauer - Delicias Restaurant, Rancho Santa Fe, Ca This is a very rich (6 cheese) macaroni and cheese recipe geared more for an adult taste with peas, prosciutto ham, and a sprinkling of black truffles. This is NOT a low fat dish, but it is truly a heavenly indulgence. Ingredients:
4 ounces unsalted butter (1 stick) |
4 ounces all-purpose flour |
16 ounces whole milk (2 cups) |
32 ounces heavy cream (4 cups) |
8 ounces mozzarella cheese, shredded |
8 ounces fontina, shredded |
2 ounces triple cream brie (or saint-andre cheese) |
8 ounces smoked gouda cheese, shredded |
16 ounces parmesan cheese, grated |
8 ounces goat cheese |
16 ounces sour cream |
1 cup thin-sliced prosciutto ham, cut into strips (omit for vegetarian) |
1 cup fresh green peas (or frozen peas, thawed) |
24 ounces dry macaroni, cooked and well drained (elbows or penne) |
1 tablespoon minced black truffle |
Directions:
1. In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously.
2. Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick.
3. Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzarella, fontina, St. Andre, smoked Gouda, Parmesan, goat cheese, sour cream.
4. In a large, separate sauce pan, saute the prosciutto until browned.
5. Add the peas.
6. Add the cheese sauce and cooked, drained macaroni, tossing to mix well.
7. Plate, and garnish with the truffles.
8. Serve warm.
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