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Movin' on up: Three cheese macaroni with caramelized leeks, prosciutto and peas. (TMS photo) |
Mac and cheese might be the most comforting comfort food ever devised. It has all the attributes of feel-good food: cheesy, creamy and familiar. And it never seems to go out of style.
Many restaurants are making upscale versions adding lobster, truffles or other exotic ingredients. At a new restaurant in downtown Los Angeles called Mac and Cheeza, diners can add sausage, tomatoes, olives or nuts to their dish. And for those who don't eat dairy, the restaurant will whip up mac and soy cheese.
Mac and Cheeza would do well to add the following recipe to its repertoire. Combining Cheddar cheese with peppery Monterey Jack and a touch of Parmesan makes this mac and cheese sophisticated — a far cry from the "blue box" variety.
Because I often make pasta with pesto, peas and prosciutto, I added those ingredients as well. The caramelized leeks elevate the dish to a new level, along with the crispy cheese and breadcrumb topping.
Tips
Advance preparation: This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350-degree oven for 20 minutes. You may need to cover with foil so it does not burn.
• Use Italian penne or fusilli instead of elbow macaroni
• Substitute blue cheese for the Pepper Jack cheese
• Substitute mortadella or speck for the prosciutto
Three-cheese macaroni with leeks, prosciutto and peas
Prep: 35 minutes
Cook: 1 hour
Makes: 6 servings
3 tablespoons olive oil
6 leeks, light green and white parts, cleaned, finely chopped
1/4 teaspoon salt
Freshly ground pepper
3/4 pound dried elbow macaroni
1 cup frozen baby peas
Many restaurants are making upscale versions adding lobster, truffles or other exotic ingredients. At a new restaurant in downtown Los Angeles called Mac and Cheeza, diners can add sausage, tomatoes, olives or nuts to their dish. And for those who don't eat dairy, the restaurant will whip up mac and soy cheese.
Mac and Cheeza would do well to add the following recipe to its repertoire. Combining Cheddar cheese with peppery Monterey Jack and a touch of Parmesan makes this mac and cheese sophisticated — a far cry from the "blue box" variety.
Because I often make pasta with pesto, peas and prosciutto, I added those ingredients as well. The caramelized leeks elevate the dish to a new level, along with the crispy cheese and breadcrumb topping.
Tips
Advance preparation: This may be made up to two days ahead, covered and refrigerated. Bring to room temperature before reheating in a 350-degree oven for 20 minutes. You may need to cover with foil so it does not burn.
• Use Italian penne or fusilli instead of elbow macaroni
• Substitute blue cheese for the Pepper Jack cheese
• Substitute mortadella or speck for the prosciutto
Three-cheese macaroni with leeks, prosciutto and peas
Prep: 35 minutes
Cook: 1 hour
Makes: 6 servings
3 tablespoons olive oil
6 leeks, light green and white parts, cleaned, finely chopped
1/4 teaspoon salt
Freshly ground pepper
3/4 pound dried elbow macaroni
1 cup frozen baby peas
