Italian mac & cheese?
in the mood for an italian-style baked macaroni & cheese, with prosciutto, porcini, parmesan and truffle oil - i can figure it out from a regular recipe but if anyone has anything resembling this, please pass it on. thanks!
Cooks Illustrated, trying to lure a subscription out of me, sent me a sample copy of their magazine. It featured their version of "pasta with four cheeses" which I assume is the sort of thing you had in mind.
BTW, the magazine I got had NO date on it! Maybe it was a compilation of examples instead of a real issue?
Sharuf may have referred to the May/June 2004 issue of Cook's Illustrated, page 18. The article is entitled 'Family-Style Macaroni and Cheese.' Only 2 cheeses are mentioned in the basic recipe, Monterey Jack and sharp cheddar. The recipe calls for 1/4 teaspoon of cayenne as an option. That amount of cayenne is not nearly enough. Notice my name!
BTW, Cook's Illustrated is well worth the money...THERE'S NO ADVERTISING !!! I got rid of my subscriptions to Gourmet and Bon Appetit years ago because of the useless, smelly perfume ads and unneeded advertising. One of those 2 rags made disparaging remarks about chili...that was enough to set me off on a tirade. It indicated to me the editors did not know real Texas-style chili for their collective rectal orifices.
Please note, we have removed the recipe that Yum posted which was apparently cut and pasted from another web site. You may not cut and paste recipes that have been published elsewhere in to Chowhound, it is a violation of copyright.
You may, however, post verbatim an ingredient list from a recipe that has been published elsewhere, and then, in your own words, paraphrase the cooking instructions. If you elect to do this, please state, up front, that you are paraphrasing the recipe.
re: The Chowhound Team
most heartfelt apologies!!! i'm very embarassed...
saute 1 oz reconstituted dried porcini mushrooms (liquid discarded or saved for future use) with a little garlic and about 1/4 lb slivered prosciutto for a few minutes in olive oil and butter, set aside.
in same pan, place 2 heads of radicchio (each cut into 8 pieces), and cook for a few minutes without disturbing, add a little more garlic, salt and pepper, saute a few minutes until soft and slightly caramelized. add to porcini mixture along with some chopped fresh sage.
toss with a pound of cooked pasta along with about 2 cups of bechamel, seasoned with salt, pepper, and fresh nutmeg, as well about 1/4 lb shredded asiago and 1/2 lb shredded fontina. pour in greased casserole dish, sprinkle with freshly grated parmesan and bake at 450 for 20 minutes, then broil for 2 minutes.