Yeah, I know I haven't been around much. Too busy with classes and such to post, but this is something that had to get posted here! Its my recipe for non-traditional mac and cheese. I should point out that this recipe is very customizable you can do pretty much whatever you want with it so think of the listed ingredients and amounts as suggestions, not set in stone.
Untraditional Mac & Cheese
Serves 4-6 as main course
1lb Campanelle pasta
1/2lb bacon or prosciutto, small diced
2T extra virgin olive oil
3 cloves garlic, minced
1 medium size yellow onion, diced
canola oil for frying
1lb yukon gold potato
1/2lb fresh mozzarella
2-3T blue cheese
3 roma tomatoes, diced
Parmesan Reggiano, grated freshly
Boil four quarts of water, once boiling add 4 tablespoons of salt*. No oil or anything else, thats just plain wrong for boiling of both pasta and potato!
Crisp prosciutto/bacon with preferred method. I typically use the oven and prefer prosciutto as it is leaner and I find it has more flavor.
Blanch potato in boiling salt water until barely tender, 15-20 minutes, if you do not want to fry the potatoes, cook them through completely in the water. Dice the potatoes. If you plan on frying them heat canola oil up to 375-400 degrees and fry in batches (such that the oil temperature doesn't drop too much) until golden brown. Drain on paper towels.
Add the pasta to salted water and cook according to al dente package directions.
Heat up skillet add olive oil (you can substitute rendered bacon fat if you want) and saute garlic until aromatic, about 30 seconds, then add onion and saute until translucent, 2-3 minutes. Add the crisped meat and potatoes to pan and reheat, if the potato is not cooked through for some reason, now is the time to do it. Salt and pepper to taste.
Drain pasta then add meat/potato/onion mixture to pasta and mix. Add in mozzarella, tomato and blue cheese while mixing thoroughly as the blue cheese is a strong flavor that you want just a hint of. Serve with a large amount of grated Parmesan Reggiano on top. This goes great with a crispy garlic bread.
*I realize this seems like a lot of salt, but potato and pasta are supposed to be cooked in something that resembles saltwater. It should be salty as this is the only time you have to actually season the starches.
This has been a huge hit with everyone I have tested it on. I have made many varieties as I have never actually cooked it the same twice. Tonight it was made with a white wine sauce because I had extra laying around....
