Comforting Main

Porcini and prosciutto macaroni cheese

Name: Porcini and prosciutto macaroni cheese
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 300g macaroni; 150g sourdough, crusts removed, torn; 2 tbs dried porcini mushrooms (from selected greengrocers); 2 tbs olive oil; Finely grated zest of 1/2 a lemon; 1 cup firmly packed parsley leaves, finely chopped, plus extra to serve; 50g unsalted butter; 100g prosciutto, finely chopped; 1 onion, finely chopped; 3 garlic cloves, crushed; 800ml pure (thin) cream; 100g each Taleggio and fontina cheese (from delis), broken into small pieces; 1 1/4 cups (100g) finely grated pecorino

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by Charlotte Binns-McDonald

May 01, 2017

Take your mac n' cheese game to the next level with this recipe.

300g macaroni
150g sourdough, crusts removed, torn
2 tbs dried porcini mushrooms (from selected greengrocers)
2 tbs olive oil
Finely grated zest of 1/2 a lemon
1 cup firmly packed parsley leaves, finely chopped, plus extra to serve
50g unsalted butter
100g prosciutto, finely chopped
1 onion, finely chopped
3 garlic cloves, crushed
800ml pure (thin) cream
100g each Taleggio and fontina cheese (from delis), broken into small pieces
1 1/4 cups (100g) finely grated pecorino

Method

1.

Preheat oven to 190°C. Grease a 2.5L (10-cup-capacity) baking dish.
2.

Cook macaroni according to packet instructions, then drain and rinse under cold water.
3.

Meanwhile, place bread and porcini in a food processor and pulse to coarse crumbs. Transfer to a bowl and stir through oil, lemon zest and parsley.
4.

Heat butter in a frypan over medium-high heat. Add prosciutto, onion and garlic, and cook, stirring occasionally, for 5 minutes or until prosciutto is crisp and onion is softened. Transfer to a large bowl. Add cream, cheeses and cooked macaroni, stirring to combine.
5.

Transfer to prepared dish and top with bread mixture. Bake for 45-50 minutes or until golden and bubbling. Scatter with extra parsley to serve.