My Favorite Macaroni And Cheese
From yomamacooks 13 years agoIngredients
- 18 extra large shell pasta shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 1 cup tasso ham shopping list
- 5 large shallots, minced shopping list
- 1 clove garlic, minced shopping list
- 1 1/2 tablespoons all purpose flour shopping list
- 1 cup white wine shopping list
- 2 cups cream shopping list
- 1 cup grated fontina shopping list
- 1/2 cup grated sharp Cheddar shopping list
- 2 tablespoons grated Parmesan shopping list
- 2 cups gently packed fresh spinach shopping list
- kosher salt and ground pepper shopping list
- 1/2 cup breadcrumbs shopping list
- Tabasco - to taste shopping list
How to make it
- Preheat broiler.
- Bring a large pot of water to a rolling boil, add pasta shells and cook al dente according to package directions.
- Meanwhile, in a large skillet, add the olive oil and tasso ham. Cook until crisp.
- Add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine and reduce until almost dry. Add the cream. Bring to a simmer until the sauce coats the back of a spoon, about 5-10 minutes. Remove from the heat and stir in the cheeses and spinach. Gently stir until cheese is melted, and spinach is wilted. Season with salt, tabasco and pepper to taste.
- Drain the shells well.
- In a large oven proof baking dish, place the drained shells. Add the cheese mixture and gently fold into the pasta. Sprinkle with breadcrumbs. Place under the broiler until the breadcrumbs are toasted, about 2-3 minutes
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