Macaroni and Cheese with Dried Sungold Tomatoes and Proscuitto

 

Blog Macaroni and Cheese 017My dad told me that his mother would make a cake and a pie every week. Oh Grandma, the standards you’ve set are simply too high for me to reach! But perhaps there is something I can aspire to. When I was eight years old my parents took us to my grandmother’s house for some sort of holiday or special dinner. She made macaroni and cheese. Real macaroni and cheese. You know, like not from a blue box. With bread crumbs on top. And real, actual cheese that came from a cow. And what did I do? This Gen-Xer turned her nose up. “No thanks grandma! I’ll take the stuff in the blue box with powdered cheese. Thanks though!”

My poor mother coaxed me to eat it by telling me this was homemade macaroni and cheese, and I should thank my grandmother for taking the time to make it. Bleh.

Like most of us, with age I’ve come to understand there is absolutely no contest between the boxed stuff and the real stuff. And I’m perfectly happy with just simple mac and cheese with pasta and cheese and maybe some onions and mustard powder. But last night I had about ten teeny tiny Sungold tomatoes and some proscuitto left over from this pizza recipe and, heck, who doesn’t like cheese + ham + tomatoes? Nobody in this house. Especially this guy:

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So, to get as much flavor out of the tomatoes as possible, I cut them in half, placed them on a parchment-lined cookie sheet, sprinkled them with some olive oil, salt, and pepper, and let them dry in the oven at 225 for about an hour. Of course, you can do this ahead of time, and put them in the refrigerator. If you have larger tomatoes, you’ll have to dry them longer; but these adorable little guys didn’t need much. For extra flavor, put some unpeeled garlic cloves on the cookie sheet too.

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For the macaroni and cheese, I always start with a roux, add milk, mustard powder, bay leaf, and onions, and finally the pasta and cheese. Grandma would be proud. For this recipe, I added the dried tomatoes, and their flavor had really concentrated after drying them. I also added two large slices of proscuitto, torn into small peices.

Making a roux

Making a roux

 

 

 

 

 

 

 

 

 

 

 

Add milk, onions, and seasonings

Add milk, onions, and seasonings

 

 

 

 

 

 

 

 

 

 

 

Add the cheese, tomatoes and proscuitto

Add the cheese, tomatoes and proscuitto

 

 

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
Bake this for about 30 minutes (or until it’s bubbling and the cheese on the top begins to brown) at 350 degrees. Rather than put the whole concoction in another casserole dish, I just bake it right in my *oven safe* dutch oven. It’s easier, and someone in this house (husband) doesn’t have to wash more than one dish. We like to keep the customers happy.
 
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By the way, dried tomatoes are great on pasta, on pizza, or just by themselves. Drying tomatoes is great for reviving icky winter tomatoes that don’t have much flavor. I got the idea from smittenkitchen.com.

 

Macaroni and Cheese with Dried Sungold Tomatoes and Proscuitto

Fills a small dutch oven or a small casserole dish (if you’re using a 13 x 9 dish, double the recipe. We love mac and cheese in this house, but that’s simply way too much for us).

3 tablespoons butter

3 tablespoons all purpose flour

1 tablespoon powdered mustard

3 cups milk (I use skim, but feel free to go wild and use 2% or !! WHOLE!)

1 small onion, chopped

1 bay leaf

1/2 teaspoon paprika

1 teaspoon salt

1/4 teaspoon pepper

1/2 lb pasta (like elbow macaroni or penne)

12 oz of grated cheese that melts well (I always experiment with the cheeses, depending on what I have. Last night I had about a 3 oz mozzerella,  3 oz ricotta*, and about 6 oz of cheddar. My other favorites, if I remember to get them beforehand, are gruyere and fontina)

4 oz grated parmesean to sprinkle on top

 

  1. Heat water (plus dash of salt) in large pot and cook pasta–I usually take it off the heat about 2 minutes earlier than the directions call for since it will continue to cook in the oven.
  2. Preheat oven to 350 F.
  3. Melt butter in dutch oven or saucepan over medium heat. When melted, add the flour and mustard and whisk continuously for about 5 minutes
  4. Add milk, onion, paprika, and bay leaf, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally
  5. Once milk has thickened a bit, add the all the cheese except for the parmesean
  6. Stir in the cooked pasta and mix it well until the cheese is all melted
  7. Mix in the proscuitto and tomatoes
  8. Sprinkle grated parmesean on top
  9. Bake at 350 for about 30 minutes or until the mac and cheese is bubbly and browning on top.

*ricotta does not necessarily melt well, but it is a soft cheese and is tasty even if, in the end, it isn’t thoroughly melted.

I promise not all my posts are going to be pasta and/or pizza with lots of cheese (though there is plenty of that!). I’ll get some lighter things on here soon. My rule of thumb is, when I make something heavy, I eat 1/2 a portion and save the rest for leftovers.

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3 Comments

  1. Renee said,

    August 12, 2009 at 12:53 pm

    Kelsey, I love this blog!! What fun and I love the pic of your dog. Adorable! I could not resist sharing the world’s best macaroni and cheese recipe for when you don’t have the adorable little tomatoes. I am a huge fan of mac and cheese and this is the easiest and best I have ever found. It’s by Helen Corbitt who was the chef for Neiman Marcus restaurants in the fifties and sixties. She was a marvelous cook and this is absolutely classic and delicious. I’ve been making it since about 1971! I copied the recipe from a web page but I have all the cookbooks!

    Helen Corbitt’s Macaroni and Cheese

    From Helen Corbitt’s Cookbook (1957)

    1/2 pound macaroni
    1 Tbsp butter
    1 egg, beaten
    1 tsp salt
    1 tsp dry mustard
    3 cups EXTRA sharp cheddar cheese, grated
    1 cup milk

    Boil the macaroni in water until tender and drain thoroughly. Stir in butter and egg; mix the mustard and salt with 1 tablespoon hot water and add to the macaroni. Add the cheese, leaving enough to cover the top. Pour into a buttered casserole, add the milk, sprinkle with the cheese and bake at 350 degrees for about 45 minutes, or until the custard is set and the top is crusty.

    • KJ said,

      August 12, 2009 at 12:54 pm

      Thanks Renee! I will make it next! Mac and Cheese is fun to experiment with.

  2. Mom said,

    August 12, 2009 at 11:19 pm

    hahaha I remember that day vividly at GMa’s house and her macaroni & cheese. You & Kendra would have nothing to do with eating it. The blue & yellow box of Kraft’s mac & cheese was so easy to make for a working Mother….so sorry ;p


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