+
0 (0)

Categories: Main courses, Sides

Macaroni and cheese

Macaroni and cheese
Los Angeles Times

MAYBE you went straight from the office to the concert at REDCAT or Disney Hall. Maybe you burned a lot of energy on the dance floor. Maybe the late movie triggered a conversation so intense that it's still going. For ... Read more

Total time: 35 minutes | Serves 6
Note: From Jean-Pierre Bosc of Cafe des Artistes and Mimosa.
  • 1/2 pound elbow macaroni
  • 1/4 cup (2 ounces) thinly sliced prosciutto
  • 1 cup heavy cream
  • 2 cups milk
  • 1/4 cup grated Parmesan
  • 1/8 teaspoon ground nutmeg
  • Salt, pepper
  • 1/2 cup grated Swiss cheese

Step 1Cook the macaroni in plenty of salted water until al dente, about 8 minutes. Drain and cool.

Step 2Mix together the prosciutto, cream, milk, Parmesan and nutmeg. Add the macaroni and season to taste with salt and pepper.

Step 3Spoon into a 11- by 7 1/2 -inch baking dish. Sprinkle grated Swiss cheese over the top.

Step 4Bake at 400 degrees until the cheese is lightly browned, about 20 to 25 minutes. For a crustier top, place the dish under a broiler for a few minutes.

Each serving:
385 calories; 14 grams protein; 32 grams carbohydrates; 1 gram fiber; 23 grams fat; 23 grams saturated fat; 82 mg. cholesterol; 299 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Tuscan chicken stew
Free-form lasagna with slow-roasted tomatoes and pesto
Barbecued leg of lamb with garlic confit, rosemary fingerlings and grilled vegetables
Fig, prosciutto and blue cheese pizzas