Macaroni and Cheese

Pasta al Forno

Macaroni-and-cheese is an iconic American dish. This version is just as comforting as the classic, but with an Italian twist, using fontina, provolone, sage, and prosciutto cotto. Prosciutto cotto is Italian “cooked ham,” versus a dry-aged ham, like traditional prosciutto. It’s milder in flavor and often less expensive, making it the perfect addition here where aged prosciutto or another salumi would overwhelm the dish.

Yield

Serves 8

Ingredients

5 tablespoons unsalted butter, plus more for the baking dish 1 pound cavatappi 1 cup frozen peas 3 cups whole milk 1 cup heavy cream 8 large fresh sage leaves ¼ cup panko ¼ cup grated Grana Padano 2 tablespoons chopped fresh Italian parsley Kosher salt and freshly ground black pepper 2 ounces prosciutto cotto, chopped 2 garlic cloves, chopped ¼ cup all purpose flour Kosher salt and freshly ground black pepper 2 cups grated Italian fontina (about 8 ounces) 1 cup grated provolone (about 4 ounces) 1 cup grated white cheddar (about 4 ounces)

Recipe

Preheat the oven to 400 degrees F. Butter an 8-by-13-inch baking dish. Bring a large pot of salted water to boil for the pasta. Once the water is boiling, cook the pasta until al dente, adding the peas in the last 5 minutes. Drain and set aside, reserving the pot.

Combine the milk, cream and sage in a medium saucepan. Bring to a simmer over very low heat while you make the sauce.

Heat a small skillet over medium-low heat. Add 1 tablespoon of the butter. Once the butter is melted, add the panko, Cook and stir until lightly toasted, about 4 minutes. Set aside and let cool. Stir in the grated Grana Padano and parsley. Season with salt and pepper.

Heat the large pot over medium. Add the remaining 4 tablespoons butter and melt. Add the ham and garlic and cook until the ham is sizzling, about 1 minute. Sprinkle with the flour and stir until smooth. Cook 1 minute to toast the flour, then whisk in the milk mixture until smooth. Bring to a simmer and cook until thickened, about 4 minutes. Season with 1 teaspoon salt and several grinds of pepper. Over low heat, stir in the fontina, provolone, and cheddar, a handful at a time, until melted. Add the cooked pasta and peas and stir to coat the pasta in the sauce. Transfer to the buttered baking dish and top with the panko mixture. Bake until the top is crisp and golden and the edges are bubbly, about 30 minutes.

MY GROCERY LIST:

Time Savers

Just because it’s balmy outdoors doesn’t mean you can’t have delicious warm foods for your summer lunches and dinners. It’s just a matter of cutting down (or cutting out) oven time with dishes that can just as easily be prepared on the stovetop. And, as much as I’m a champion of doing as much of the preparation myself, buying some ingredients canned, jarred, or pre-mixed can cut down on cooking time and give you more time to enjoy yourself in that beautiful weather around the table with your friends and family. These items are often on my grocery list.

A good example of dishes that include these time savers is this crowd-pleasing menu of spicy spins on picnic favorites. For a twist on burgers, I like to make individual meatloaves (polpettone) served with marinara sauce. The time saver is to buy a mix of beef, pork, and veal already ground by the butcher instead of grinding and mixing it myself. This classic mixture has great depth of flavor and is extra moist.

Another picnic classic is potato salad, which I make spicy with pickled hot cherry peppers and add pancetta or slab bacon for a salty, meaty bite. I keep my pantry stocked with jars of the hot peppers, which contribute to so many dishes that need a touch of heat. Like a German potato salad, this Italian version is served warm.

Any barbecue worth its salt has a big casserole dish of baked beans on the table. No need to turn the oven on for my recipe, which is tangy with balsamic vinegar and tomato paste, with honey for balance, and, like the meatloaf, made completely on the stovetop. On my summer grocery lists you’ll find canned cannellini beans, which are so nice to have at the ready for these baked beans and all sorts of summer salads. Put them on your list, too; you’ll be happy you did!