Fontina, Mushroom and Prosciutto Macaroni

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Before starting the Whole30 I knew I wanted one last comforting dish. It's almost funny to me in a way that I chose a mac and cheese dish, since as a kid I never really cared for it.

That's probably because I never was nor have I ever been a fan of the blue box variety. But once I learned how easy it is to make macaroni and cheese from scratch, my feelings on the cheese coated pasta dish changed. Adding mushrooms and prosciutto and using fontina cheese was a no brainer.


Fontina, Mushroom, Prosciutto Macaroni
Source: Pink Parsley
Servings: 6-8
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Ingredients:
    • 2 tbsp. olive oil
    • 12 oz. mushrooms, sliced
    • 4 oz. prosciutto, chopped
    • 3 garlic cloves, minced
    • 3 tbsp. fresh basil
    • 1 tbsp. fresh parsley
    • 1 tsp. thyme
    • 1 tsp. rosemary
    • 1 lb. pasta shapes
    for the breadcrumb topping:
    • 2 tbsp. butter, melted
    • 1 cup breadcrumbs
    • 2 tbsp. Parmesan, shredded
    • salt and pepper
    for the bechamel sauce:
    • 6 tbsp. butter
    • 1/3 cup all-purpose flour
    • 3/4 cup chicken broth
    • 2 1/2 cups milk
    • 1/3 cup marsala wine
    • 1/4 tsp. nutmeg
    • salt and pepper
    • 1/2 cup Parmesan, shredded
    • 2 cups Fontina, shredded
Directions:
1. Preheat the oven to 350.
2. Heat the olive oil a medium skillet over medium heat. Add the mushrooms and cook until softened, 3-5 minutes. Add the prosciutto and cook until crispy, 1-2 minutes. Then add in the garlic, basil, parsley, thyme and rosemary. Cook until fragrant, about 1 minute more. Season with salt and pepper and set aside.
3. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
4. In a small bowl, combine melted butter and breadcrumbs. Spread out evenly over a foil-lined baking sheet. Bake in the preheated oven for 8-10 minutes or until golden. Set aside until cooled, then toss with the Parmesan, salt and pepper.
5. Wipe out the skillet used to cook the mushroom mixture and melt the butter to start the Bechamel sauce. Add the flour and whisk for about 3 minutes, or until flour is combined and not lumpy. Slowly pour in the milk, about 1/2 cup at a time, while whisking until it is fully incorporated before adding more. Then add the marsala wine, nutmeg, salt and pepper and stir until combined.
6. Remove from the heat and stir in the Parmesan and Fontina until melted.
7. Grease a 9x13 baking dish.
8. Pour the cheese sauce over the cooked pasta and stir until combined. Stir in the mushroom mixture then pour into the prepared baking dish.
9. Top with breadcrumbs and bake for 20-25 minutes or until golden and bubbly. Allow to cool for 5 minutes before serving.


This would be as a cheesy and delicious as it looks. Just in case you weren't sure.



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