Name: Gruyere and Emmentaler Macaroni with Prosciutto, Sundried Tomatoes, and Shallots
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 12 oz elbow macaroni or rigatoni; 2 cups whole milk; 2 Tbsp unsalted butter; 2 Tbsp corn starch; 1/2 tsp freshly ground black pepper; 1 1/2 Tbsp Dijon mustard; 10 oz Gruyère cheese (shredded); 8 oz Emmentaler cheese (shredded); 2 shallots (thinly sliced); 5 oz thinly sliced prosciutto (shredded); 1/2 cup sun-dried tomatoes in oil (coarsely chopped)

Gruyère and Emmentaler Macaroni with Prosciutto, Sun-dried Tomatoes, and Shallots

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Course Main Course

Cuisine Italian, Pasta

Keywords Pasta

Difficulty Moderate

Servings people

Prep Time 30

Cook Time 30

Total Time 1

Wine Pairing

Chablis or Grüner Veltliner

Gruyère and Emmentaler are delicious swiss cheeses that pair wonderfully to make a creamy sauce for what is essentially an upscale baked version of mac and cheese. The prosciutto and sun-dried tomatoes give the dish a more Italian pasta feel. Careful not to over-salt the pasta or it's sauce, as both prosciutto and jarred sun-dried tomatoes already contain a significant amount of sodium. Because mac and cheese leftovers tend to get dried out, reheat in the oven instead of the microwave and stir in a little milk or half-n-half to recover the creamy cheesy texture.

Servings: people

Calories: 770kcal

Ingredients

12 oz elbow macaroni or rigatoni
2 cups whole milk
2 Tbsp unsalted butter
2 Tbsp corn starch
1/2 tsp freshly ground black pepper
1 1/2 Tbsp Dijon mustard
10 oz Gruyère cheese shredded
8 oz Emmentaler cheese shredded
2 shallots thinly sliced
5 oz thinly sliced prosciutto shredded
1/2 cup sun-dried tomatoes in oil coarsely chopped

Instructions

Preheat the oven to 350°F. Lightly butter an 8-by-8 inch baking dish.
Cook the pasta in a large pot of boiling water until al dente. Be careful not to overcook it, as it will also be going in the oven. Drain, return to the pot, and set aside.
Heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edge of the pot, turn the heat to low. Add the butter and mix with a wooden spoon until fully melted into the milk.
Add the cornstarch slowly, 1 Tbsp at a time, mixing well to incorporate after each addition. Make sure it does not clump. Stir constantly until the viscosity begins to increase – the liquid should then evenly coat the back of a spoon and a finger drawn along the back should leave a clear swath. Turn off the heat and stir in the pepper. Add the mustard and the cheeses, stirring until completely melted.
In the pasta pot, toss the pasta with the chopped shallots, prosciutto, and sun-dried tomatoes. Pour the cheese over the pasta, and stir gently to fully coat the mixture.
Pour the pasta mixture into the prepared pan. Bake for 30 minutes. Serve hot.

Nutrition

Gruyère and Emmentaler Macaroni with Prosciutto, Sun-dried Tomatoes, and Shallots

Ingredients

Instructions

Nutrition

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