Smoked Gouda Skillet Mac and Cheese (Sunny Anderson Food Network) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups heavy cream, at room temperature
1/2 white onion, grated on a rasp
2 cloves garlic, grated on a rasp
Pinch or a few grates fresh nutmeg
16 ounces smoked Gouda, shredded
8 ounces Gruyère, shredded
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, cooked al dente, 1/4 cup pasta water reserved
1/4 cup finely chopped fresh parsley
2 tablespoons salted butter
Topping:
8 ounces Gruyère, shredded
4 ounces Parmesan or Pecorino-Romano, grated as finely as sand
8 to 10 thin slices prosciutto, chopped into bits when chilled
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Directions: |
Directions:For the pasta and sauce:
In a large pot on medium heat, add the heavy cream, onion, garlic and nutmeg. Cook until steamy and fragrant, 5 to 8 minutes. Add the Gouda and Gruyère, stirring to melt. Remove from the heat and stir in the reserved pasta water. Taste and season with salt and a few grinds of black pepper. Stir in the pasta and parsley. Butter the bottom and sides of a 9-inch cast-iron pan and pour the pasta and sauce into the pan.
For the topping:
Preheat the oven to 350 degrees F. In a small bowl, mix together the Gruyère and Parmesan. Sprinkle this mixture over the top of the pan. Bake until bubbly and golden, about 20 minutes. Remove and turn on the broiler. Top the pan with the prosciutto and place back under the broiler. Watch it as it browns and remove when there are some crispy tops, less than 4 minutes. Serve warm. |
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