One day I was on Facebook when I came across the page Sticky Gooey Creamy Chewy which really means deliciousness all in all. I click on it and my eyes widen with all the images of deserts and food…if you know me pretty well, you know I LOVE FOOD. I know I’m not the only one out there with this feeling..don’t deny it!!
Now, I’m not a huge kitchen girl but don’t get me wrong I will cook when I’m in the mood or when needed but I rather really bake goodies if I’m in there but after seeing this page I just had to reallllyyyyy cook something! So I came accross the Red Hawk Macaroni with Proscuitto and Rasberry Jam from Melt: The Art of Macaroni and Cheese by Stephanie Stiavette and Garrett McCord.
mmmm mmmm mmmm, macaroni and cheese I couldn’t simply resist.
I wasn’t able to find the Red Hawk cheese unfortuantely but I was determined to make this so I substituted it with Biazzo’s Mozzarella cheese. Below you could find the original recipe, substiuted recipe and the instructions.
8 ounces of uncooked elbow macaroni
2 cups of heavy cream
1 full wheel Red Hack, rind intact, chopped into chunks
4 slices thinly cut prosciutto, chopped
1 tsp of sea salt
4 tablespoons of raspberry jam
16 ounces of uncooked elbow macaroni
4 cups of heavy cream
3 cups of Biazzo’s Mozzarella cheese, chopped into chunks
8 thinly cut prosciutto, chopped
2 tsp of sea salt
32 turns of freshly ground black pepper
1 jar of raspberry jam (I didn’t use all just a little bit, put the rest in the refrigerator)
1. Cook pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
2. In large bowl mix pasta, cheese and prosciutto. Sprinkle with salt and a few good turns of the pepper grinder. Toss until well combined.
3. Lightly oil four 8-ounce ramekins and fill them with equal amounts of the pasta, cheese and prosciutto mixture. Add a scant 1/2 cup of cream to each ramekin. (because I used a pan I just put everything in it)
4. Line a rimmed baking sheet with foil and place ramekins onto the sheet. Slide into oven and bake for 35 minutes or until the cream has thickened into a nice gratin. Remove from oven and allow to sit for 10 minutes. The cheese is supposed to bubble over the edges of the ramekins- that’s part of the charm of this dish. And it’s why you lined the baking sheet with foil. (since I didn’t use ramekins I skipped this step, without skipping the minutes that I left it to bake of course)
5. Top each ramekin with 1 tablespoon of raspberry jam before serving. Add more spoonfuls of jammy goodness if you see fit. (this jam was absolutely delicious!!!)
Here it is with as many steps as I could capture. Yum yums.
Hope this was something interesting to read as it is a little different from what I usually post but this is something that I haddd to share with the world. Maybe this will become your next recipe to tackle =)