Adult Macaroni and Cheese

I call this "adult" macaroni and cheese because I usually make it with a cheese other than the standard cheddar - gruyere, emanthaler, parmesan, asiago. It makes a great side dish on a cold winter day!  This recipe is based on one from The New Basics Cookbook by Julee Rosso and Sheila Lukins with my own variations.

INGREDIENTS

1 pound penne or other pasta
4 cups milk
4 tbsp (1/2 stick) unsalted butter
6 tbsp all-purpose flour
1 tsp paprika
Salt and pepper
12 ounces cheese, grated

PREPARATION

1. Boil the pasta in a large stock pot with salted water.  Use the time alotted on the package but subtract one minute - you want the pasta to be slightly underdone.

2. Drain the pasta and set aside in a large bowl.

3. Preheat the oven to 350 F degrees.

4. In a large sauce pan (or in a large microwave-safe glass measuring cup in the microwave), bring the milk to a boil and immediately remove from heat.

5. Melt the butter in a large Dutch oven over low heat.  Add the flour and whist over low heat for about 5 minutes but make sure it doesn't brown.  Remove from heat.

6. Add the hot milk to the flour mixture, and whist well.  Add 1/2 tsp of the paprika, season with salt and pepper, and return the pan to the heat.  Cook over medium heat, constantly whisting for about 5 minutes or until mixture thickens.  Remove from heat.

7. Add the cooked pasta to the sauce.

8. Butter a 13 x 9 x 2 glass baking dish or casserole and pour in the pasta/sauce mixture.

9.  Sprinkle the grated cheese over the pasta and then sprinkle with the remaining paprika, salt and pepper.

10.  Place the dish on a baking sheet and bake for about 20 to 25 minutes until hot.

11.  Remove the dish and if desired, place under a broiler - watching constantly - until the top is golden brown, about 3 minutes.

Serves 8.

Variations: look for hard or semi-hard cheeses to use but I have also used some cream cheeses such as fontina.  When using a creamier cheese, I mix the cheese into the pasta instead of sprinkling on top.  Also consider using cheese combinations such as asiago and gorgonzola.  Another variation is to add a can of chopped, drained tomatoes to the pasta mixture as well as cooked mushrooms - the goal is to add items which won't contribute moisture to the dish and make it soupy.

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Figs with Prosciutto and Goat Cheese

I often use this dish as a summer appetizer when figs start to appear in the produce and farmers markets from Northern California, usually in July or August. These little nuggets are great for a wine country picnic and can be served warm or at room temperature.

Ingredients:

12 black mission figs, ripe
1 lb. prosciutto, sliced thin
4 oz. mild white goat cheese or cream cheese*

Note: For the cheese I use a new product from the makers of Jarlsberg called SnoFrisk - it is a cream cheese that is 80% goat milk and 20% cream - this takes the bitter edge off of the goat flavor.)

Instructions:

1. Preheat broiler.

2. Remove stems from figs. Slice figs in half vertically. You should have 24 pieces.

3. Spread a small dab of cheese (1/2 tsp.) on each fig.

4. Remove prosciutto slices from wrapping. Slice each in half vertically. It is okay if slices fall apart - they can still be used.

5. Cover each fig with a long strip of prosciutto by rolling tightly.

6. Place on non-oiled broiler pan. Place in broiler - no more than 2 minutes - to crisp. You want to heat the figs so that the prosciutto releases flavor and juices.

Serving: This dish serves 4 as a generous appetizer and goes great with wine and cheese. You may also skewer the figs and place on a grill instead of broiling.

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