Fancy Mac and Cheese

For the next two weeks I will be out on Fire Island and cooking up a storm. On the first evening I had to decide what to make and so my friend Chip suggested we have Mac and Cheese, but not just any Mac nd Cheese. This one needed to be fancy and so it was. We caramelized onions, added proscuitto used ementhaler and made a bread crumb base with parmigiano reggiano. It was so very delicious and tasted great with the roasted chicken and wedge salad with thousand island dressing.

Here is what you will need...

Mac and Cheese
- 1 lb box of rotini pasta (I use DiCecco)
- 1 lb block of ementhaler cheese (grated)
- 2 medium vidalia onions
- 2 tbsp butter
- 2 tbsp flour
- 2 pints heavy whipping cream
- 1 tbsp freshly ground black pepper
- 1/2 lb of deomstic proscuitto

Breadcrumb Crust
- 3/4 can of bread crumbs
- 4 garlic cloves chopped
- 2 sticks of butter
- 2 cups of grated parmigiano reggiano

First prepare the breadcrumb crust. Preheat the oven to 350. Melt the butter and saute the garlic. Add the breadcrumbs and the cheese and mix well. Evenly spread breadcrumbs on the bottom of a 12x14 pan. Place in the oven on the top rack for about 8-10 minutes.

Boil the water and par cook the pasta until al dente (see box for cooking times). When finished drain and set aside. Chop onions into half moons (about 1/8 inch thick) and cook over medium heat for 15-20 minutes, stirring constantly until caramelized. Set aside. Chop the proscuitto into small pieces and cook over medium heat, stirring constantly for about 5 minutes. Set aside. Place 2 tbsp of butter into a frying pan, add the flour and mix well until a roux is formed and is golden in color (be sure to stir constantly to avoid burning the flour). Add the whipping cream and stir well until slightly thick. Add the cheese and stir until melted. Add the onions and the prosucitto and stir until mixed well. Remove from the heat and add the pasta. Mix well.

Place in the oven and cook for about 15 minutes and golden brown on the top. I actually topped off with about 1/2 cup of cream to keep it from drying out.

Serve and enjoy.