Ingredients
Macaroni and cheese
- 2 tablespoons (1/4 stick) unsalted butter
- 1 medium leek (white and pale green parts only), chopped
- 1 celery stalk, chopped (about 2/3 cup)
- 2 ounces button mushrooms, sliced
- 2 shallots, chopped
- 2 garlic cloves, minced
- 1 1/2 cups dry white wine
- 3 cups whipping cream
- 3 fresh thyme sprigs
- 1 bay leaf
- 1/4 teaspoon whole white peppercorns
- 1 pound Taleggio cheese,* rind removed, cut into 1/2-inch pieces
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon chopped whole black truffles from jar* (optional)
- Ground white pepper
- 1 pound small elbow macaroni
- 6 ounces thinly sliced prosciutto, chopped (about 1 3/4 cup)
- 6 tablespoons chopped fresh chives
- 1/4 cup chopped fresh Italian parsley
- 1 teaspoon (or more) white truffle oil
Crumb topping
- 1 cup fresh breadcrumbs (made from crustless egg bread)
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons (1/4 stick) butter
Description
Taleggio's Mildly Piquant Flavor Sharpens With Age And Pairs Especially Well With The Black Truffles And Prosciutto In This Dish.
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