She Strengthens

Elevate Your Potluck Game with This Gourmet Mac ‘n’ Cheese

When it comes to comfort food, macaroni and cheese is a classic favorite. But what if you could take this humble dish to the next level? Chef Hugo Matheson from The Kitchen in Boulder, Colorado, shares his secrets for creating a show-stopping, adult version of this beloved comfort food.

Premium Ingredients Make All the Difference

With only a few key ingredients, it’s essential to choose the best. Opt for high-quality cheese, such as Gruyère or aged cheddar, and pair it with thinly sliced, salt-cured ham like prosciutto or jamón serrano. If you’re looking for a vegetarian option, simply omit the prosciutto.

Plan Ahead for a Stress-Free Potluck

This recipe is perfect for busy hosts, as it can be assembled up to a day in advance and refrigerated until baking time. Simply remove the dish from the fridge, let it sit at room temperature for 30 minutes, and bake until golden brown.

The Perfect Pairing: A Glass of Pinot Noir

Looking for the ideal beverage to serve alongside this indulgent dish? A bright, fruity Pinot Noir from Oregon, such as Benton-Lane, is an excellent choice. The wine’s subtle tartness and fresh acidity complement the rich flavors of the mac ‘n’ cheese, creating a truly unforgettable taste experience.

Get Cooking!

Yield: 8 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 30 minutes

Ingredients:

• 1 pound dried ziti or other tubular pasta
• 10 ounces Gruyère cheese, grated through the large holes of a box grater (about 4 1/4 cups)
• 1 quart heavy cream (4 cups)
• Pinch of freshly grated nutmeg
• 3 ounces thinly sliced prosciutto, cut widthwise into 1/2-inch-thick ribbons
• 1 cup dry breadcrumbs
• 2 tablespoons unsalted butter, softened
• 1 medium clove garlic, minced
• 1 tablespoon finely chopped fresh thyme leaves

Instructions:

1. Preheat your oven to 350°F.
2. Cook the pasta according to the package directions, then drain and reserve.
3. In a large pot, bring the heavy cream to a simmer over medium heat. Remove from heat, add all but a handful of the cheese, and stir until melted.
4. Add a pinch of nutmeg, stir in the pasta and prosciutto, and season with salt and freshly ground black pepper.
5. In a large bowl, combine breadcrumbs, softened butter, garlic, thyme, and cheese, and rub together with your fingers until evenly incorporated.
6. Transfer the pasta mixture to a 2 1/2 – quart ceramic or glass casserole dish and top evenly with the breadcrumb mixture.
7. Bake until golden brown and bubbling, about 20 minutes.