Culinary Complements

Macaroni and Cheese with Truffle Oil and Prosciutto

Serves 8 as an entreé

1 lb small elbow macaroni or penne pasta
2 Tblsp butter
1 leek, chopped (white and pale green part only)
1 celery stalk, chopped
2 oz button mushrooms, sliced, about 4 medium
2 shallots, chopped
2 garlic cloves, chopped
1 1/2 C dry white wine
3 C heavy cream
2 thyme sprigs
1 bay leaf
1/4 tsp whole white peppercorns
1 lb Taleggio cheese, cut into 1/2" pieces
1/4 C grated Parmesan
1 Tblsp chopped black truffles (optional)
salt and ground white pepper (to taste)
6 oz sliced Prosciutto, chopped
6 Tblsp fresh chives, chopped
1/4 C fresh parsley, chopped
2 Tblsp truffle oil

Crumb Topping

1 C fresh breadcrumbs
2 Tblsp fresh chives, chopped
2 Tblsp fresh parsley, chopped
2 Tblsp butter, melted
1 tsp truffle oil

Preheat oven to 375°.

Cook pasta in salted water according to package directions. Drain and set aside.

Melt butter in large pot over medium-high heat. Add the leek, celery, mushrooms, shallots and garlic; sauté, stirring frequently until tender but not brown.

Add the wine, bring to a simmer and let it reduce by half.

Add the cream, thyme sprigs, bay leaf and peppercorns. Bring to a gentle simmer and let reduce slightly, about 15 minutes, then remove from heat.

Add the cheeses, stirring until melted and smooth. Discard the bay leaf and thyme sprig. Cool sauce slightly.

Purée the cheese sauce with a stick blender or in batches in a regular blender. Stir in the chopped truffles and season to taste with salt and white pepper.

For crumb topping mix all ingredients in a small bowl and set aside until ready to use.

Combine cooked pasta with sauce, Prosciutto, chives, parsley and truffle oil. Put into buttered baking dish. Top with crumb topping. Bake in oven until topping is crisp and golden brown, about 10 minutes.

Enjoy with Duckhorn Vineyards Estate Grown Napa Valley Merlot.